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Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Remove and discard skin and giblets from hen. Rinse hen thoroughly with cold water; pat dry with paper towels. Split hen in half lengthwise, using an electric knife. Place hen halves, cut sides down, on a rack in a roasting pan coated with cooking spray. Combine chutney and mustard; brush one-third of chutney mixture over hen halves.

  • Bake, uncovered, at 325° for 50 to 55 minutes or until hen halves are done, basting twice with remaining chutney mixture.

  • Note: Reduce your intake of saturated fat and cholesterol by removing the skin from chicken, turkey, and Cornish hens either before or after cooking.

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

243 calories; calories from fat 30%; fat 8.1g; saturated fat 2.1g; mono fat 0g; poly fat 0g; protein 29.7g; carbohydrates 10.8g; fiber 0g; cholesterol 91mg; iron 0mg; sodium 270mg; calcium 0mg.
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