Ingredients:
½ cup sun-dried tomato halves (not oil-packed)
1/3 cup fresh mint, chopped (optional)
½ cup Calamata (Greek) olives, pitted and chopped
½ cup golden raisins
3 cloves garlic, finely chopped
1 tablespoon oregano, dried
½ teaspoon grated lemon zest
¼ teaspoon salt
2 Cornish game hens (11/4 to 1 1/2 pounds each), halved*

Directions:
1. Preheat oven to 425 degrees.

2. In a small saucepan bring about 1 cup of water to a rapid boil, add sun-dried tomatoes and cook for 5 minutes. Reserve 2 tablespoons of tomato liquid in a small bowl. Drain tomatoes, cool, coarsely chop and place in reserved liquid.

3. Next, add mint, olives, raisins, garlic, oregano, lemon zest and salt to the sun-dried tomatoes. Now it's time to stuff the hen just beneath the skin. Carefully separate and lift as much of the game hen's breast and thigh skin that you can without tearing it. Gently place ¼ of the stuffing mixture under the skin of each hen.

4. Place hens skin side up on a rack in a roasting pan and roast for 25-30 minutes or until thoroughly cooked. Remove the skin before serving and you'll be able to subtract nearly half the fat.