Glazed Butterfly Chicken
|Chicken breasts||96 Ounce|
|Ground ginger||1 Teaspoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
Make Curry-Fruit Glaze and set aside until needed for further use.
Cut away rib bones from chicken with sharp knife or scissors, leaving the 1/4-shape bone at neck.
Melt butter or margarine in a large shallow baking pan; stir in ginger.
Roll chicken in mixture to coat well, then arrange, skin side up, in a single layer in pan.
Tuck edges of each breast under to given a rounded shape.
Spoon glaze over to make a very thick coating.
Bake uncovered in moderate oven (350Â°), basting often with glaze mixture in pan, 1 hour and 20 minutes, or until richly glazed and tender.
Top each breast with a sprinkling of coconut; bake 10 minutes longer, or until lightly toasted.
Serving size: Complete recipe
Calories 3936 Calories from Fat 1178
% Daily Value*
Total Fat 134 g206.9%
Saturated Fat 79.6 g398.1%
Trans Fat 0.7 g
Cholesterol 1772 mg590.7%
Sodium 1796.4 mg74.9%
Total Carbohydrates 14 g4.5%
Dietary Fiber 7.6 g30.2%
Sugars 3.3 g
Protein 633 g1265.2%
Vitamin A 56.6% Vitamin C 56.1%
Calcium 33.8% Iron 120%
*Based on a 2000 Calorie diet