Tuesday, May 4, 2010

Asiago Cornish Hens

This is my take on a staple recipe: chicken marinated in Italian dressing. Although you can use any chicken parts (breasts, thighs, drumsticks) today we're using Cornish Hens. We try to keep a couple or four of these guys in the freezer at all times. They're so versatile and when served give you the white and dark tastes of a whole bird.
We take them frozen from the freezer, remove the packaging,
and place them in the microwave on the defrost setting. They come out like this. Do they look sad to you?
Then cut 'em in half.
We then use this as the base to our marinade.
Add to that a little rosemary.
And you're all set. Do not marinate over 30 minutes as the dressing will start to cook the chicken.
Discard the marinade. Fire up the grill and cook away as you would any other chicken.
When they're done bring 'em up.
You can add Asiago cheese or not. They're good either way. But you know how I am about cheese. If you've got it, right?
A side salad and you have a quick and easy meal.
As I said above, this is a great recipe to use with boneless, skinless breasts. Place the breasts on your favorite salad and you have a very tasty meal. Make some extra and you've got tomorrow's lunch also.