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.
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Rosemary-Lemon Cornish Hens with Roasted Potatoes
How To Prepare
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
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Roast Chicken with Balsamic Bell Peppers
How To Prepare
1. Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.
3. Combine remaining cucumber, and remaining ingredients in a medium bowl; toss to combine.
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Raspberry-Chipotle Chicken Breasts with Cucumber Salad
How To Prepare
1. Preheat oven to 450°. Spray an 8-inch square baking dish with cooking spray.
2. In food processor, blend crushed tomatoes and juice, chicken broth, and garlic. Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 3 tablespoons olive oil, oregano, and pepper.
3. Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices; pour in pasta mixture. Arrange remaining tomatoes on top. Drizzle with remaining olive oil.
4. Put dish on a rimmed baking sheet; bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked. Cool 5 minutes. Add Chicken Breasts and serve
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Pollo y Pasta alla Formiana
How To Prepare
Preheat oven to 325°.
Trim fat from roast. Spread mustard over roast.
Combine next 4 ingredients; press mixture evenly onto roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of roast, if desired. Bake at 325° for 2 hours or until meat thermometer registers 160°. Let stand 10 minutes before slicing. Garnish with thyme sprigs, if desired.
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Peppercorn Pork Loin Roast
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°.
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Mushroom-Stuffed Chicken
