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Prepare a quick-cooking cornish hen for your next dinner gathering. They look impressive and are easy to pull together, even on a weeknight. Remember to add the fruit after 25 minutes.

Recipe by Cooking Light January 1996


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • Remove and discard giblets from hens. Rinse hens under cold water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Rub hen halves with curry powder. Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray. Bake at 450° for 25 minutes. Combine chutney and lime juice; stir well. Reduce oven temperature to 350°, and brush chutney mixture over hen halves. Bake 25 minutes. Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear.

  • Place 1 hen half and 3/4 cup fruit on each of 4 plates.

  • Note: Frozen, thawed cranberries may be substituted for fresh cranberries, if desired.

Nutrition Facts

264 calories; calories from fat 17%; fat 5.1g; saturated fat 1.2g; mono fat 1.8g; poly fat 1.1g; protein 17.4g; carbohydrates 39.1g; fiber 4.1g; cholesterol 49mg; iron 2.3mg; sodium 117mg; calcium 51mg.