In the Kitchen: Crispy Cornish Hens & Stuffed Zucchini

WTNH– Neil Fuentes and Billy DiCrosta show us how to make crispy Cornish hens and stuffed zucchini.

You don’t have a grill? No worries, these recipes will help you have a great summer supper, summer style

Crispy Cornish Hens and Stuffed Zucchini Recipe:

Serves 4
Crispy Cornish Hens
2 Cornish hens, cut in half
Vegetable oil
Garlic Salt
Lime Juice
1 tbsp of butter

Stuffed Zucchini
1 Zucchini pealed and diced very small
2 Zucchinis cut in half (longwise)
1 Tbsp of minced shallots
1 tbsp of minced bell peppers
1 cup of eggplant diced small
1 cup of grape tomatoes cut in half
1/2 cup of olive oil
1 tbsp of butter
1 tsp of fresh thyme
1 tsp of fresh oregano
1/2 cup of chopped scallions
1 lemon
Salt and Pepper to taste

Heavily season the Cornish hens. Pre heat a frying pan on high and the oven at 475 degree. You want the pan to be very hot to be able to form a crust!
Place the Cornish hens skin down on the pan. Fry for about 3.5 minutes. Turn around, add the lime juice and place in the oven for 8 to 10 minutes.

Take the 2 zucchinis and with a melon baller remove the flesh to create a boat.

Pre-heat another large frying pan at medium heat, add the olive oil and the butter, once the oil and butter are hot, place the rest of the ingredients, (Everything but the 2 Zucchinis) and sauté for about 2 minutes.
Stuff the Zucchinis with the veggies and place in the oven for about 10 to 12 minutes.

Serve together and enjoy!

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