Pesto-Stuffed Hens

Yield: 4 servings

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 garlic clove
• 1/4 cup grated Romano cheese
• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 2 Rock Cornish game hens, split in half

Instructions

1. With processor, puree first 4 ingredients, then add oil. Process until smooth.
2. Place each 1/2 hen on tray, put spinach mixture under skin and arrange hens on tray, skin side up.
3. Bake for 25 minutes (or until done) at 450 degrees F.

Attribution

Submitted to Recipe Goldmine by Dawn Marie Brown.