Ingredients
1cupsun-dried tomatoes,reconstituted* (see Recipes Notes below)
2garlic cloves
3tbspparmesan cheese,grated
¾tspsalt
¼tspfresh ground black pepper
1tbsplemon juice
½cupolive oil
2cornish hens,(about 1¼ lbs each)
Preparation
Light the grill.
In a food processor or blender, mince the tomatoes and garlic with the Parmesan, salt, pepper, and lemon juice. With the machine running, add the oil in a thin stream and continue whirring until the ingredients are well mixed.
With fingers, loosen the skin from the breast meat of each hen, leaving the skin around the edge attached. For each half hen, spread 1 tablespoon of pesto under the skin and 1 tablespoon over it.
Cook the hens over moderate heat, skin-side down, for 12 minutes. Turn the hens and cook for about 12 minutes longer until just done.
Serve warm with creamy polenta, and enjoy!
