Cornish Hens Greek Island Style
|Garlic||1 Clove (5 gm), minced|
|Olive oil||45 Milliliter|
|Tomato sauce||250 Milliliter|
|Oregano leaves||10 Milliliter|
|Cracked black pepper||1 Milliliter|
|Crumbled feta cheese||340 Gram|
Split the hens in half down the back.Using a very sharp small knife remove the bones from the hens.
Pare the eggplant and slice into 3/4" (2 cm) slices, place into a 8 x 8" (20 x 20 cm) casserole dish and broil for 10 minutes per side.
Rub the hens with the garlic.
Heat the oil in a skillet and brown the hens, transfer to the casserole dish.
Combine the tomato sauce, oregano, basil and pepper, pour over the hens.
Sprinkle with the cheese and bake in a preheated 350°F (180°C) oven for 25 minutes covered.
Remove cover and bake for an additional 15 minutes.
Serve with a side dish of Linguine with Olive Oil, Garlic and Fresh Herbs.
Calories 426 Calories from Fat 282
% Daily Value*
Total Fat 32 g48.6%
Saturated Fat 11.8 g59%
Trans Fat 0 g
Cholesterol 158.5 mg52.8%
Sodium 552.2 mg23%
Total Carbohydrates 7 g2.4%
Dietary Fiber 2 g8.1%
Sugars 4.4 g
Protein 27 g54.9%
Vitamin A 10.8% Vitamin C 10.2%
Calcium 23.4% Iron 9.2%
*Based on a 2000 Calorie diet