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Mango salsa:
\n2 C. diced peeled mango
\n1\/2 C. thinly sliced green onions
\n1\/2 C. diced red bell pepper
\n1\/4 C. fresh lime juice
\n2 tsp. minced seeded jalape\u00f1o pepper
\n2 tsp. chopped fresh basil
\n2 tsp. chopped fresh mint
\n2 tsp. grated orange rind<\/p>\n
Deviled seasoning paste:
\n1 T. Dijon mustard
\n1 T. honey
\n1 tsp. curry powder
\n1 tsp. dried oregano
\n1 tsp. grated orange rind
\n1 tsp. olive oil
\n1\/2 tsp. salt
\n1\/4 tsp. ground red pepper
\n1\/8 tsp. black pepper
\n2 (1 1\/4-lb.) Cornish hens<\/p>\n
Preheat oven to 425\u00b0. To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill. To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425\u00b0 for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa.<\/p>\n
Yield: 4 servings
\nCalories: 303
\nFat: 9.7g
\nFiber: 2.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
Mango salsa: 2 C. diced peeled mango 1\/2 C. thinly sliced green onions 1\/2 C. diced red bell pepper 1\/4 C. fresh lime juice 2 tsp. minced seeded jalape\u00f1o pepper 2 tsp. chopped fresh basil 2 tsp. chopped fresh mint 2 tsp. grated orange rind Deviled seasoning paste: 1 T. Dijon mustard 1 T. honey 1 tsp. curry powder 1 tsp. dried oregano 1 tsp. grated orange rind 1 tsp. olive oil 1\/2 tsp. salt 1\/4 tsp. ground red pepper…<\/p>\n