Calories per Servings:
1519 Calories; 113g Fat (66% calories from fat); 14g Protein; 117g Carbohydrate; 0mg Cholesterol; 584mg Sodium
INGREDIENTS:
1/2 tsp salt
6 ancho chilies, dried
8 cups boiling water
2 cups cornmeal
2 tbsp garlic, minced
2 tbsp cilantro, minced
2 tbsp curry powder
2 tbsp cumin, ground
2 rock cornish game hens breast, skinned and boned
1 cup olive oil
salt and pepper
STEP BY STEP:
Preheat the oven to 400 degree F. Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight
Drain the chilies well, then remove and discard the seed and stems
Place the chilies in a blender with the garlic, salt, and cilantro. Puree and set aside
Combine the cornmeal, curry powder, cumin, salt, and pepper and spread in a jelly-roll pan
Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal
Place a large saute pan or skillet over high heat,. add the oil and heat until it begins to smoke
Add the hen breasts and cook 2 to 3 minutes, or until the topping is crisp
Turn the breasts, cook the other side until crisp, then
transfer the breasts to the preheated oven to cook another 5 minutes, or until opaque throughout.
TIPS:
Chicken Breasts may be used. Bake the chicken breasts an addition 10
minutes.
