main dishes

Herb-Roasted Cornish Hens with Bread Salad

The delicious pan juices from the roasted Cornish hens moisten a delectable bread salad with ingredients such as pine nuts and dried tart cherries.
20m
PREP TIME
30m
COOK TIME
821
CALORIES
13
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 4 Servings

INSTRUCTIONS

  • 1 Preheat oven to 450°F. Mix thyme, rosemary, sea salt and pepper in small bowl. Brush hens with 1 tablespoon of the oil. Place hens in shallow roasting pan. Rub 4 teaspoons of the seasoning mixture all over hens. Reserve remaining seasoning mixture
  • 2 Roast 30 minutes or until hens are cooked through
  • 3 Meanwhile, place bread cubes in large bowl. Drizzle with 1 tablespoon of the remaining oil; toss to coat well. Arrange bread cubes in single layer on baking sheet. Bake in oven with hens 7 minutes or until lightly toasted, stirring halfway through cooking time. Remove from oven. Set aside
  • 4 Heat large deep skillet on medium heat. Add pine nuts; cook and stir 3 to 4 minutes or until toasted and golden brown. Remove from skillet. Set aside
  • 5 Heat 1 tablespoon of the remaining oil in same skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. Add bread cubes, chicken stock, remaining 3 tablespoons oil, vinegar and reserved seasoning mixture; cook and stir until well blended. Stir in green onions, cherries and pine nuts. Remove skillet from heat. Cover to keep warm
  • 6 Remove hens from oven, tilting hens so drippings drain into pan. Transfer hens to cutting board. Let stand 10 minutes. Drizzle 2 tablespoons of the drippings over bread salad in skillet; toss to coat well. Place bread salad on serving platter. Cut hens in half lengthwise. Serve hens over bread salad

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes