Mesquite Grilled Chicken En Croute
|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|
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.