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67
Poultry
Cornish Game Hens with
Artichokes & Potatoes
Serves: 4
2 tablespoons lemon juice
3 cloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon oregano
1 teaspoon thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cans artichoke hearts, drained
8 ounces small potatoes, quartered
2 (1½-pound) Cornish game
hens, washed and dried with
paper towel
Directions:
1. In large bowl combine lemon juice,
garlic, oil, oregano, thyme, salt and
black pepper.
2. Add artichoke hearts and potatoes;
toss to coat.
3. Using slotted spoon, transfer
artichokes to bowl.
4. With reserved marinade, brush
game hens.
5. Twist wing tips under back.
6. Place hens on 1-inch rack and
spread potatoes and artichokes
around birds.
7. Cook at 350°F for 15-18 minutes
per side (28-32 minutes per side
if frozen).
8. Let hens rest for 5 minutes.
9. Cut hens down middle and serve
with potato and artichokes.
Cilantro Garlic Chicken Breast
Serves: 6
6 (6-ounce) boneless, skinless
chicken breasts
4 cloves garlic, peeled
1 small onion, peeled
1 cup loosely packed fresh cilantro
leaves
1 tablespoon granulated sugar
1 tablespoon soy sauce
1 teaspoon black pepper
¼ cup lemon or lime juice
Directions:
1. Place one chicken breast
between parchment paper sheets
or on plastic wrap.
2. With meat pounder or rolling pin,
flatten chicken to be about
½-inch thick.
3. Place chicken in large plastic
bag. Repeat with remaining
chicken breasts.
4. Using blender, finely chop garlic,
onions and cilantro.
5. Blend in lemon juice, sugar, soy
sauce and pepper.
6. Pour sauce over chicken.
7. Refrigerate for 1-4 hours.
8. Arrange chicken on 3-inch rack.
9. Cook at 350°F for 11-13 minutes
per side.
67
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