Pancetta Pesto Stuffed Game Hens

Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.

 

Pancetta Pesto Stuffed Game Hens

Pancetta Pesto Stuffed Game Hens
Ingredients
2 Cornish game hens, thawed
3/4 cup Raley's Mirepoix Vegetable Blend (in our Frozen Foods section), thawed
2 oz. pancetta (in our Deli)
2 Pepperidge Farms Stone Baked French Rolls, thawed, diced and toasted
3/4 cup chicken stock
2 tbsp. pesto, divided
Salt to taste
Pepper to taste
Directions

Prep: 15 minutes, Cook: 1 hour, 20 minutes, Serves: 2

1. Place game hens in a buttered shallow baking dish.

2. Sauté mirepoix vegetable blend and pancetta in a medium skillet over medium-high heat for 8 to 10 minutes or until pancetta is crisp, stirring frequently. Stir in diced French rolls, chicken stock and 1 tbsp. pesto and season with salt and pepper; let stand until liquid is absorbed.

3. Stuff into game hens, placing any excess in dish. Brush with 1 tbsp. additional pesto and bake at 375°F for 1 hour, 20 minutes or until hens reach 165°F on a meat thermometer.

Nutritional Information:
1000 calories, 67 g protein, 66 g total fat (18 g sat.), 30 g carbohydrate, 2 g fiber, 2 g sugar, 357 mg cholesterol, 954 mg sodium, 26 points

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