How To Prepare
1. Preheat oven to 350°.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in and 1/4 teaspoon pepper.
3. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/4 teaspoon pepper. Place flour in a shallow dish. Place egg whites in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in potato flour.
4. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.
Print Recipe
Mushroom-Stuffed Chicken
How To Prepare
Preheat oven to 375°.
Combine crushed dried rosemary and 1/8 teaspoon pepper.
Remove and discard giblets from hen. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray.
Toss potato with oil; sprinkle with 1/8 teaspoon pepper. Arrange the potato around hens.
Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 1 hour or until thermometer registers 180°. Remove twine.
Print Recipe
Rosemary-Lemon Cornish Hens with Roasted Potatoes
How To Prepare
1. Preheat oven to 350°.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in and 1/4 teaspoon pepper.
3. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/4 teaspoon pepper. Place flour in a shallow dish. Place egg whites in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in potato flour.
4. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.
Print Recipe
Mushroom-Stuffed Chicken
