This is one of my favorite dishes to make for company. 
Use your fingers to separate the skin from the breasts of the hens – be careful inserting the prosciutto under the skin.  I serve this with long grain wild rice, and usually oven roasted green beans or asparagus, and a nice gorgonzola pear salad.  To oven roast either veggie, brush with olive oil, sprinkle with fresh ground sea salt and powdered garlic, and bake at 400 for about 15 minutes ( in this case – put in with the hens at 425 for about 12 minutes).  Warm the cream cheese up slightly before mixing herbs in – makes it a bit easier.   I  like to serve this meal with a nice Fume Blanc by Dry Creak Vineyards – an oaked version of Sauvignon Blanc – very mild, and crisp enough to bring out the fatty taste of the birds!  About $13 a bottle.
The nice thing about this meal, is the birds can be prepared the night before, and refridgerated.  Total cook time for everything is 40 minutes.  I usually serve an appetizer, then pre heat the oven.  Once the birds are in, about 5 minutes after they are turned for the first time,  I make sure everyone is heading to the table.  Plate the birds with the rice and veggie, add the salad in separate bowls, and you are good to go – a relatively minor time in the kitchen for a totally gourmet meal for company!  One hen per person – adjust to head count.
Ø 4 Cornish Game Hens
Ø8 Slices of Prosciutto Ham
Ø2 pkg Cream Cheese
ؽ tsp each of: dried Tarragon, Thyme, Basil and Oregano, or Fine Herb mix
ØSalt and Pepper to taste

3 tbs Butter 

1.Pre Heat Oven to 425 degrees
2.Remove giblets from hens, discard
3.Separate skin from meat on the breasts of the hens, and carefully insert 2 slices prosciutto
4.Mix herbs and cream cheese, and stuff each bird with ¼ of the mix
5.Brush hens with melted butter, and season with salt and pepper
6.Place birds breast side down, and roast for 20 minutes
7.Turn the birds, and roast for 20 more minutes, or until they reach 170 degrees, and skin is crispy – total of about 40 minutes
8.Serves 4

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