Directions:
- Preheat oven to 325°.
- Remove and discard skin and giblets from hen. Rinse hen thoroughly with cold water; pat dry with paper towels. Split hen in half lengthwise, using an electric knife. Place hen halves, cut sides down, on a rack in a roasting pan coated with cooking spray. Combine chutney and mustard; brush one-third of chutney mixture over hen halves.
- Bake, uncovered, at 325° for 50 to 55 minutes or until hen halves are done, basting twice with remaining chutney mixture.
- Note: Reduce your intake of saturated fat and cholesterol by removing the skin from chicken, turkey, and Cornish hens either before or after cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.48 Kcal (1179 kJ) | ||
| Calories from fat | 63.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 206.34mg | 69% | |
| Sodium | 227.37mg | 9% | |
| Potassium | 616.86mg | 13% | |
| Total Carbs | 4.99g | 2% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 45.55g | 91% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.4mg | 13% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 114.17 Kcal (478 kJ) | ||
| Calories from fat | 25.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 11% | |
|---|---|---|---|
| Cholesterol | 83.69mg | 69% | |
| Sodium | 92.22mg | 9% | |
| Potassium | 250.2mg | 13% | |
| Total Carbs | 2.02g | 2% | |
| Sugars | 1.52g | 15% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 18.47g | 91% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 1mg | 13% | |
| Calcium | 12.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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