2 (1 1/2 lb.) Cornish hens
1/3 C. orange juice
1/4 C. curry powder
2 T. mango chutney
2 tsp. vegetable oil
2 tsp. fresh ginger; grated & peeled
1/4 tsp. salt
cooking spray
2 C. water

Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Split hens in half lengthwise; set aside. Combine orange juice, curry powder, chutney, oil, ginger and salt in a large zip-top plastic bag. Add hens; seal bag and marinate in refrigerator 8 hours or overnight. Preheat oven to 500 degrees. Coat a shallow roasting pan with cooking spray; add water to pan. Remove hens from plastic bag, reserving marinade. Place hen halves, skin sides up, in pan with water. Bake for 30 minutes or until hens are done, basting occasionally with marinade. Remove and discard skin before serving.

Yields: 4 servings
Serving size = 1 hen half

Calories: 225
Fat: 8g
Fiber: 1g