Remove and discard skin and giblets from hen. Rinse hen thoroughly with cold water; pat dry with paper towels. Split hen in half lengthwise, using an electric knife.
Place hen halves, cut sides down, on a rack in a roasting pan coated with cooking spray.
Combine chutney and mustard; brush one-third of chutney mixture over hen halves.
Bake, uncovered, at 325 for 50 to 55 minutes or until hen halves are done, basting twice with remaining chutney mixture.
Note: Reduce your intake of saturated fat and cholesterol by removing the skin from chicken, turkey, and Cornish hens either before or after cooking.
