• 1/2 orange, juiced and peel grated
• 1/2 lemon, juiced and peel grated
• 2 Tbs. plus 2 tsp. mango chutney
• 1-1/2 tsp. unsalted butter
• 2 Cornish hens, cut in half along spine

Preheat oven to 350°F. Combine grated peel and juice of orange and lemon with next 2 ingredients in a bowl. Arrange hens skin side up on a shallow roasting pan. Brush Cornish hen with glaze and roast 45 minutes or until cooked through, brushing with remaining glaze about halfway through. Cover wings and legs with foil if they become too brown.

Per serving: calories 189, fat 5.8g, 28% calories from fat, cholesterol 120mg, protein 26.1g, carbohydrates 7.7g, fiber 1.1g, sugar 5.9g, sodium 95mg, diet points 4.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Gewürztraminer, Sauvignon Blanc, or Pinot Blanc.