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Prep/Cook Time: 1 hour 5 minutes
Servings: 4
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Ingredients
2 PERDUE® Fresh Whole Cornish Hens
Salt and freshly ground pepper to taste
2 tablespoons butter
1 cup chicken broth
8 plum tomatoes blanched, peeled and quartered
2 small zucchini, scrubbed and diced
2 ears corn, cut into rounds (1 inch thick)
1 tablespoon chopped fresh basil or parsley
Instructions
- Cut hens in half lengthwise. Season split hens with salt and pepper.
- In a sauté pan (or large deep skillet with lid), over medium heat, melt butter. When butter turns clear and foam begins to subside, add hens and cook for about 5 minutes on each side, until browned. Cover and cook over medium-low heat for 20 minutes.
- Stir in broth, tomatoes, zucchini and corn. Season with salt and pepper. Cover and simmer 20 to 30 minutes, until hens are cooked through and vegetables are tender.
- Remove hens. Cook vegetables and juices for 2 to 3 minutes over medium-high heat, stirring often, until juices are slightly reduced. Serve hens, vegetables and juices in soup bowls.
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 Nutrition Facts
Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 330 (17%)
Total Fat 19.6g (30%)
Saturated Fat 8.3g (42%)
Trans Fat 0g
Cholesterol 132mg (44%)
Sodium 260mg (11%)
Total Carbohydrate 18g (6%)
Fiber 4g
Sugars 0g
Protein 23g
* Percent of Daily Values are based on a 2,000 calorie diet.
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