Weeknight Deviled Cornish Hen

• 2 Cornish hens, cut down the back with kitchen shears to butterfly (1 1/2 to 2 pounds each)
• 1 12 teaspoons olive oil
• 1 12 teaspoons dried thyme leaves
• 14 cup dry plain breadcrumbs
• salt & fresh ground pepper
• 14 cup Dijon mustard

1. Adjust rack to lowest position and heat oven to 425 degrees.
2. Meanwhile, heat oil in a small skillet over medium-high heat.
3. Add thyme and bread crumbs; toast until fragrant and golden, a couple of minutes.
4. Lightly sprinkle hens all over with salt and pepper.
5. Place on a rimmed baking sheet large enough for them to comfortably fit in a single layer.
6. Brush hens with mustard and sprinkle with bread crumbs.
7. Roast until impressively golden brown and juices run clear when leg thigh is pricked with a fork, about 30 minutes.
8. Let rest 5 minutes.
9. Halve and serve.

cornish hens, olive oil, thyme, breadcrumbs, salt, mustard

Taken from www.food.com/recipe/weeknight-deviled-cornish-hen-471760 (may not work)