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Add a photoServings: 2
Ingredients
- 1/4 c. Washed basil leaves cut chiffonade
- 1 sm Garlic clove (or possibly garlic paste equivalent)
- 1/2 c. Low-fat ricotta cheese
- 1/4 c. Fresh bread crumbs - (to 1/3 c.)
- 1 x Egg yolk
- 1 x Rock Cornish game hen - (abt 1 1/2 lbs) Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat oven to 450 degrees.
- In a small mixing bowl, combine basil, garlic, ricotta cheese and soft bread crumbs; bind the ingredients together with egg yolk.
- With heavy shears, cut each bird along one side of backbone and remove as much fat as possible. Cut backbone away; insert your fingers under the skin covering the breast and top of drumsticks. Loosen skin as much as possible and insert some stuffing between flesh and skin. Set bird halves, breast side up in a baking pan; rub extra virgin olive oil over the skin and season with salt and pepper.
- Bake for about 10 min, lower heat to 375 degrees and bake for 35 to 40 min longer or possibly till done; let bird rest 10 min before serving to let stuffing settle and hard up. Serve with bread and 1 or possibly 2 vegetable purees.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 2 servings | |
| Calories 152 | |
| Calories from Fat 64 | 42% |
| Total Fat 7.15g | 9% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 163mg | 7% |
| Potassium 108mg | 3% |
| Total Carbs 12.71g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.03g | 1% |
| Protein 8.91g | 14% |
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