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1
Preheat oven to 375 degrees F. Spread the bread cubes on a baking sheet and bake in the oven until golden brown, about 8 to 10 minutes.
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2
Grease a 2 quart high-sided baking dish with olive oil.
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3
Combine the tomatoes, garlic, parsley, and rosemary in a large bowl and season with salt and red pepper flakes.
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4
Add the toasted bread cubes and the olive oil and stir to combine.
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5
Place the mixture into the baking dish, cover with foil and bake for 20 minutes.
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6
Remove the foil and continue baking until the dressing is crisp and golden brown, about 10 minutes longer.
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7
Preheat oven to 450 degrees F. Divide the rosemary in half and place in the cavity of the hens and tie the legs together with butcher's twine.
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8
In a small bowl, mix together the garlic paste and the olive oil.
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9
Rub the mixture over the hens and season with salt and pepper, to taste.
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10
Place the hens in a saute pan, with a heat-resistant handle, and sear on all sides.
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11
Put in the oven and roast until just cooked through, about 35 to 40 minutes.
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12
Let rest for 10 minutes.
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13
Pour off the fat from the roasting pan and add any accumulated juices from the hen.
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14
Heat oil in large saute pan over medium heat.
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15
Add the garlic and cook for 1 minute.
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16
Add broccolini and saute for 2 minutes.
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17
Season with salt and pepper, to taste.
