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Pesto-Stuffed Hens

Submitted to Vitaille by Dawn Marie Brown

1 (10 ounce) package frozen chopped
    spinach, thawed and squeezed dry
1 garlic clove
1/4 cup grated Romano cheese
2 tablespoons pine nuts
2 tablespoons olive oil
2 Rock Cornish game hens, split in half

With processor, puree first 4 ingredients, then add oil. Process until smooth. Place each 1/2 hen on tray, put spinach mixture under skin and arrange hens on tray, skin side up. Bake for 25 minutes (or until done) at 450 degrees F.

Serves 4.

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