Breast of Guinea Hen
- Breast
- Olive oil
- Bread crumbs
- Melted butter
- Chestnut croquettes
- Wild rice
- Sauce Bearnaise
Cut the breast completely from a 2 pound guinea hen; dip it in olive oil, the roll in bread crumbs, and broil slowly; periodically, brush melted butter over the meat while it is cooking. Broil approximately 15 minutes, turning once during that time. Arrange on crouton, on a hot platter. Garnish with chestnut croquettes and serve proudly with wild rice and Sauce Bearnaise. Serve 1 breast per person.
Submitted by Jun 8, 2009
8 min
15 min
23 min