Recipe By : Bobby Flay,
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6 ancho chilies -- dried
8 cups boiling water
2 tablespoons garlic -- minced
1/2 teaspoon salt
2 tablespoons cilantro -- minced
2 cups cornmeal
2 tablespoons curry powder
2 tablespoons cumin -- ground
salt and pepper
2 Rock Cornish game hens breast -- skinned and boned
1 cup olive oil

Preheat the oven to 400F. Place the ancho chilies in a large bowl, cover
them with the boiling water, and soak them for 30 minutes to overnight.
Drain the chilies well, then remove and discard the seed and stems. Place
the chilies in a blender with the garlic, salt, and cilantro. Puree and
set aside. Combine the cornmeal, curry powder, cumin, salt, and pepper and
spread in a jelly-roll pan. Spread the hen breasts generously and evenly
with the chili puree, then dredge them in the seasoned cornmeal. Place a
large saute pan or skillet over high heat,. add the oil and heat until it
begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the
topping is crisp. Turn the breasts, cook the other side until crisp, then
transfer the breasts to the preheated oven to cook another 5 minutes, or

until opaque throughout.

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Per serving: 1519 Calories; 113g Fat (66% calories from fat); 14g Protein;
Carbohydrate; 0mg Cholesterol; ba Sodium

NOTES : Chicken Breasts may be used. Bake the chicken breasts an addition 10