Cornish Game Hens With Sherry And Balsamic Marinade

Wash halved game hens or chicken breasts in cold water and pat dry with paper towels. Place in large zipper-style plastic bag; add sherry, vinegar and orange zest. Seal, pressing out as much air as possible. Shake bag to distribute marinade. Refrigerate at least 1 hour or up to 6 hours, shifting bag from time to time to distribute marinade.

Preheat convection oven to 375 degrees F. Place hens or chicken breasts skin side up on rimmed baking sheet lined with parchment paper.

Cook game hens 40 minutes or until thoroughly cooked; cook breasts about 25-30 minutes or until thoroughly cooked