Greek Style Roasted Game Hens

• 1/4 cup sun-dried tomato (not oil packed)
• 1/3 cup of fresh mint, chopped
• 1/4 cup kalamata olive, pitted and chopped
• 1/4 cup golden raisin
• 2 garlic cloves, chopped
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 2 Cornish hens, halved

1. Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.
2. Reserving 2 tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.
3. Add the mint, olives, raisins, garlic, lemon zest, and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the game hens' breast skin and as much of the thigh skin as you can without tearing it.
4. Place 1/4 of the stuffing mixture under the skin of each hen half.
5. Place the hens, skin side up, on a rack in a roasting pan, and roast for 25 minutes or until they are cooked through. Remove the skin before eating.

tomato, mint, kalamata olive, golden raisin, garlic, lemon zest, salt, cornish hens

Taken from www.food.com/recipe/greek-style-roasted-game-hens-171238 (may not work)