Cornish Hens Pesto

Cornish Hens Pesto

Item No. MP10003
This zesty fresh-from-the-garden dish is the perfect main course to serve at an end-of-summer dinner party. To save time, use store-bought pesto sauce. And serve with a fresh garden salad, couscous and your favorite dry white wine.

Nutritional information

  • Calories

    316.5

  • Protein

    32g

  • Sodium

    160mg

  • Sat. fat

    3.3g

  • Sugar

    .1g

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Ingredients

Ingredients

2
Perdue Whole Cornish Hen With Giblets, defrosted
1/4
cup olive or salad oil
1/4
cup fresh basil or 1 tablespoon dried basil
1/4
cup minced fresh parsley
2
tablespoons grated Parmesan cheese
1
small clove garlic, minced
1/2
teaspoon salt or to taste
1
can (8 ounces) minced clams, drained
2
tablespoons dry white wine (optional)

Step One

Step One

Preheat oven to 400 F. Halve hens lengthwise and remove backbones. Place a half on each of four 14-inch squares of heavy duty aluminum foil. Turn up edges of foil.

Step Two

Step Two

In bowl, blend oil, basil, parsley, cheese, garlic and salt. Add clams and wine. Divide among packets, spooning over hens. Bring two opposite sides of foil together and close packets securely using several folds and turning up ends to seal.

Step Three

Step Three

Bake in oven for 30 minutes.

Source: The Perdue Chicken Cookbook by Mitzi Perdue, ©2000. Perdue Farms.