Greek Style Roasted Game Hens - cooking recipe

Ingredients

1/4 cup sun-dried tomato (not oil packed)
1/3 cup of fresh mint, chopped
1/4 cup kalamata olive, pitted and chopped
1/4 cup golden raisin
2 garlic cloves, chopped
1/2 teaspoon lemon zest
1/4 teaspoon salt
2 Cornish hens, halved

Preparation

Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.
Reserving 2 tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.
Add the mint, olives, raisins, garlic, lemon zest, and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the game hens' breast skin and as much of the thigh skin as you can without tearing it.
Place 1/4 of the stuffing mixture under the skin of each hen half.
Place the hens, skin side up, on a rack in a roasting pan, and roast for 25 minutes or until they are cooked through. Remove the skin before eating.