Roast Cornish Game Hen in Herbed Bread Crumb Crust

2 servings

2 white-bread slices, crusts trimmed
1 cup chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
1 shallot, chopped
garlic clove, chopped
Salt and pepper

2 Cornish game hens
3 tablespoons extra-virgin olive oil
4 teaspoons Dijon mustard

Blend bread, parsley, Parmesan, shallot, and garlic in processor until crumbs form. Season with salt and pepper. Set crumbs aside.

Preheat oven to 350 degrees. Cut game hens along spines. Open hens and arrange skin side up on work surface. Pound with side of cleaver or heavy large knife to flatten slightly. Season with salt and pepper. Drizzle 1 tablespoon oil over hens. Spread mustard on skin sides. Sprinkle with crumbs, pressing to adhere. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet over medium heat. Add hens crumb side down and cook 5 minutes. Turn and cook 5 minutes. Transfer pan with hens to oven and roast until hens are golden brown and just tender, about 35 minutes.