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Pesto-Stuffed Hens


  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 garlic clove
  • 1/4 cup grated Romano cheese
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 2 Rock Cornish game hens, split in half


  1. With processor, puree first 4 ingredients, then add oil. Process until smooth.
  2. Place each 1/2 hen on tray, put spinach mixture under skin and arrange hens on tray, skin side up.
  3. Bake for 25 minutes (or until done) at 450 degrees F.

Yield: 4 servings

Submitted to Recipe Goldmine by Dawn Marie Brown.

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