Beliefnet
From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

4 Cornish hens, halved, rinsed and dried
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh sage
1/4 cup chopped fresh oregano
1/4 cup pine nuts, finely chopped
2 tablespoons minced garlic
1/2 cup (1 stick) butter, softened
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 cup dry white wine

TO PREPARE:

In a large bowl, mix salt, pepper, parsley, sage, oregano, pine nuts and garlic.  Blend with butter to moisten.  Place 1 to 2 tablespoons of mixture under the skin of each breast.  Place hens in a 9- by 13-inch glass baking dish.  Pour lemon and lime juices and wine over hens, cover and refrigerate overnight, turning occasionally to coat.

Grill hens on an oiled grill for 10 to 15 minutes per side.

Serve warm.

SERVES: 4

 

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