2 (1 1\/4-lb.) Cornish hens
\n2 T. Madras curry powder
\nVegetable cooking spray
\n1\/2 C. mango chutney
\n1\/4 C. fresh lime juice
\n3\/4 C. coarsely chopped Rome apple
\n3\/4 C. coarsely chopped Anjou pear
\n3\/4 C. coarsely chopped peeled kiwifruit
\n3\/4 C. cranberries<\/p>\n
Remove and discard giblets from hens. Rinse hens under cold water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Rub hen halves with curry powder. Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray. Bake at 450\u00b0 for 25 minutes. Combine chutney and lime juice; stir well. Reduce oven temperature to 350\u00b0, and brush chutney mixture over hen halves. Bake 25 minutes. Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear.
\nPlace 1 hen half and 3\/4 C. fruit on each of 4 plates. Note: Frozen, thawed cranberries may be substituted for fresh cranberries, if desired.<\/p>\n
Yield: 4 servings
\nCalories: 264
\nFat: 5.1g
\nFiber: 4.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 (1 1\/4-lb.) Cornish hens 2 T. Madras curry powder Vegetable cooking spray 1\/2 C. mango chutney 1\/4 C. fresh lime juice 3\/4 C. coarsely chopped Rome apple 3\/4 C. coarsely chopped Anjou pear 3\/4 C. coarsely chopped peeled kiwifruit 3\/4 C. cranberries Remove and discard giblets from hens. Rinse hens under cold water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Rub hen halves with curry powder. Place hen halves, meaty sides up,…<\/p>\n