Cornish Game Hens With Prosciutto And Rosemary With White Beans Recipe
- 3 teaspoons olive oil
- 2 Cornish game hens, about 8 ounces each, backbones removed with kitchen shears, and spread flat.
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh rosemary
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 4 thin slices prosciutto di Parma
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- Preheat the oven to 450u0b0F. Drizzle a rectangular baking dish with 1 teaspoon of olive oil Drizzle each of the hens, front and back, with 1 teaspoon of olive oil each. Season with salt and pepper, and rub all over with the chopped rosemary and garlic. Lay breast-side-up in a single layer in the baking dish, and drape the prosciutto over the top of the chickens. Roast until prosciutto is crisp and breasts register 155u0b0F at their deepest point on an instant read thermometer, 18 to 25 minutes.
- Take the poussins out of the pan and set aside. Transfer beans to pan and stir to coat in juices. Season with salt and pepper and return to oven until hot, about 5 minutes. Serve beans and hens immediately.
olive oil, cornish game hens, kosher salt, fresh rosemary, garlic, thin slices prosciutto, cannellini beans
Taken from www.seriouseats.com/recipes/2012/12/prosciuotto-and-rosemary-cornish-game-hen-beans-recipe.html (may not work)