Grilled Cornish Hens with Tomato-Orange Sauce

Sorce	Scottuktsupport
Caloric	:1 Serving: Calories 555 (Calories from Fat 335 ); Total Fat 37 g (Saturated Fat 10 g); Cholesterol 240 mg; Sodium 400 mg; Total Carbohydrate 16 g (Dietary Fiber 1 g); Protein 41 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calci
Ingridients	Prep Time:20 min Start to Finish:1 hr 45 min Makes:8 servings Cornish Hens Vegetable oil 4 Rock Cornish hens (about 1 1/2 lb each) 2 tablespoons basil-flavored or regular olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Sauce 1/2 cup orange marmalade spreadable fruit 1/2 cup orange juice 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups Progresso® diced tomatoes (from 28-oz can), drained 1/4 cup thinly sliced fresh or 1 tablespoon dried basil leaves
Instructions	1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. With kitchen scissors, cut each hen in half along backbone from tail to neck. 2. Brush hen halves with basil-flavored oil. Sprinkle with salt and pepper. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. 3. Place hen halves, skin side down, on grill rack. Cover and grill over medium heat 30 to 40 minutes, brushing occasionally with basil-flavored oil and turning once, until thermometer reads 180°F and juice of hens is no longer pink when center of thigh is cut. Let stand loosely covered about 15 minutes before serving. 4. While hens are grilling, make sauce. In 1-quart saucepan, heat all sauce ingredients except basil to boiling; reduce heat. Simmer uncovered about 25 minutes or until sauce thickens slightly. Stir in basil. Simmer 5 minutes. Serve warm with hens. Roasting Directions: Heat oven to 350°F. Do not cut hens. Place hens, breast side up, in shallow roasting pan before brushing with oil. Roast uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with oil, until thermometer reads 180°F and juice of hens is no longer pink when center of thigh is cut. Let stand 15 minutes for easiest carving. Cut each hen in half along backbone from tail to neck, using kitchen scissors.