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Mesquite Grilled Chicken En Croute

Cool.Cook's picture
Ingredients
  Mesquite marinade with lime juice 3⁄4 Cup (12 tbs)
  Boneless skinless chicken breast halves 1 Pound (4 Pieces)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Toasted pine nuts 1⁄2 Cup (8 tbs), finely chopped
  Toasted walnuts 1⁄4 Cup (4 tbs), finely chopped
  Canned diced green chilies 7 Ounce
  Lime juice 1 Tablespoon
  Seasoned salt 1⁄2 Teaspoon
  Garlic powder with parsley 1⁄2 Teaspoon
  Refrigerated cornstick dough 11 Ounce, refrigerated breadstick dough (1 Package)
  Egg white 1 , beaten
Directions

In resealable plastic bag, combine Mesquite Marinade and chicken.
Marinate in refrigerator 30 minutes.
Grill over hot coals (or under broiler) 5 minutes, just until no longer pink.
In small bowl, combine red bell pepper, nuts, chiles, lime juice, Seasoned Salt and Garlic Powder with Parsley.
Roll dough out into four equal squares.
On each square place a chicken breast and equal portions of vegetable/nut mixture.
Fold dough over chicken and filling.
Seal edges to enclose.
Brush tops with egg white.
Bake in 350°F oven about 3 to 5 minutes until golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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