Title: Cornish game hens, stuffed under the skin
 Categories: 
      Yield: 4 Servings
 
    1/4 c  Washed basil leaves, cut
           Into chiffonade
        sm Clove garlic, or garlic
           Paste
    1/2 c  Low fat ricotta cheese
           About 1/4 to 1/3 cup fresh
           Bread crumbs
      1    Egg yolk
           Salt and pepper
      1    Rock Cornish game hen, about
      1    And 1/2 pounds in weight
           Olive oil
           Salt and freshly ground
           Black pepper
 
  Preheat oven to 450 degrees. In a small mixing bowl, combine basil,
  garlic, ricotta cheese and soft bread crumbs; bind the ingredients
  together with egg yolk.
  
  With heavy shears, cut each bird along one side of backbone and
  remove as much fat as possible. Cut backbone away; insert your
  fingers under the skin covering the breast and top of drumsticks.
  Loosen skin as much as possible and insert some stuffing between
  flesh and skin. Set bird halves, breast side up in a baking pan; rub
  olive oil over the skin and season with salt and pepper.
  
  Bake for about 10 minutes, lower heat to 375 degrees and bake for 35
  to 40 minutes longer or until done; let bird rest 10 minute before
  serving to let stuffing settle and firm up. Serve with bread and 1 or
        2    vegetable purees.
  
  Yield: 2 servings