2 Cornish game hens, halved
1 C. chopped parsley
3 T. olive oil
5 cloves garlic, chopped
salt and pepper to taste
2 T. chopped fresh rosemary
1 C. white wine

In a small bowl, combine the garlic, parsley, and 2 T. olive oil. Rinse hens and pat dry. Rub remaining 1 T. olive oil on the inside and outside of the hens. Stuff the garlic and parsley mixture under skin and around each bird. Season with salt and pepper. Place seasoned hens in an airtight, plastic container. Sprinkle with rosemary, and pour wine over birds. Cover, and refrigerate at least overnight to marinate. Preheat grill for low heat. Remove hens from marinade, and place on heated grill. Cook for 40 minutes, turning once, or until done.

Yield: 4 servings
Calories: 294
Fat: 20.8g
Fiber: 0.7g