Deviled Cornish Hen
By rossboys
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Ingredients
- 2 Cornish game hens (1-1/2 to 2 lbs each) cut down the back with kitchen shears to butterfly
- 1-1/2 tsp olive oil
- 1-1/2 tsp dried thyme leaves
- 1/4 cup dry plain bread crumbs
- salt and ground black pepper
- 1/4 cup Dijon mustard
Details
Servings 4
Preparation
Step 1
Adjust rack to lowest position and heat oven to 425 deg.
Meanwhile, heat oil in a small skillet over medium-high heat. Add thyme and bread crumbs; toast until fragrant and golden, a couple of minutes.
Lightly sprinkle hens all over with salt and pepper. Place on a rimmed baking sheet large enough for them to comfortably fit in a single layer. Brush hens with mustard and sprinkle with bread crumbs.
Roast until impressively golden brown and juices run clear when leg thigh is pricked with a fork, about 30 minutes. Let rest 5 minutes.
Halve and serve.
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