Directions:
- Preheat oven to 475°.
- Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, on a foil-lined jelly-roll pan coated with cooking spray.
- Combine chutney, lemon juice, and curry powder in a small saucepan; bring to a boil over medium-low heat. Remove from heat. Brush half of glaze evenly over hen halves.
- Bake at 475° for 27 to 30 minutes or until done, basting with remaining glaze after 15 minutes.
- Note: Get the butcher to halve the Cornish hens while they're frozen, or once they're thawed, use kitchen shears to cut the hens in half.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.66 Kcal (1200 kJ) | ||
| Calories from fat | 61.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 11% | |
|---|---|---|---|
| Cholesterol | 206.34mg | 69% | |
| Sodium | 176.21mg | 7% | |
| Potassium | 627.49mg | 13% | |
| Total Carbs | 7.2g | 2% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 45.42g | 91% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 2.4mg | 13% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.85 Kcal (468 kJ) | ||
| Calories from fat | 24.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 11% | |
|---|---|---|---|
| Cholesterol | 80.51mg | 69% | |
| Sodium | 68.75mg | 7% | |
| Potassium | 244.83mg | 13% | |
| Total Carbs | 2.81g | 2% | |
| Sugars | 2.02g | 21% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 17.72g | 91% | |
| Vitamin C | 3.2mg | 14% | |
| Iron | 0.9mg | 13% | |
| Calcium | 11.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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