2 Cornish hens (about 1 1/2 lb each) 

1 tbsp finely grated lemon zest 

2 tsp finely grated orange zest 

1 tsp extra virgin olive oil 

2 tbsp extra virgin olive oil 

1/2 tsp salt 

1/4 tsp black pepper 

12 fresh basil leaves 

8 C mixed baby greens 

2 tbsp fresh orange juice 

Orange segments (garnish) 

 

With kitchen shears, remove backbones of hens. Halve hens by cutting through breastbone. Trim fat. Discard wing tips. In small bowl, combine lemon and orange zests, 1 teaspoon of the oil, and half of the salt and pepper. Using fingers, separate skin from flesh of hens and carefully stuff zest mixture under skin, spreading over breast and thigh. Arrange 2 or 3 basil leaves under skin and over zest mixture in each half. Let stand 15 minutes at room temperature. Preheat broiler. Coat broiler pan with cooking spray. Brush both sides of hens with 1 tablespoon of the remaining oil and place skin side down on pan. Broil 10 minutes, 5″ to 6″ from heat. Turn and broil 8 to 10 minutes longer or until skin is browned and juices in thigh run clear when pierced with paring knife. Toss greens with the remaining oil, salt, and pepper. Add juice and toss. Arrange greens on serving plates, top with hens, and garnish with orange segments

 

Yield: 4 servings

Calories: 430

Fat: 32g

Fiber: 3g