Grilled Chicken Breasts Supreme
|Whole chicken breasts||4|
|Flour||1⁄2 Cup (8 tbs)|
|Finely ground cashew nuts||1 Cup (16 tbs)|
|Green onions||4 , chopped|
|Chopped parsley||2 Tablespoon|
|Butter/Margarine||4 Tablespoon, melted|
|Tibetan rice||1⁄2 Cup (8 tbs)|
|Fruit sauce||3 Cup (48 tbs) (Piquant)|
Wash and dry chicken; cut out any small rib bones and breastbones so breasts will lie flat, butterfly style.
Shake in mixture of flour, salt, pepper and nutmeg in paper bag to coat well.
Beat egg with water in pie plate; place ground cashew nuts in second pie plate.
Dip chicken in egg mixture, then in nuts.
Place each breast, skin side up, on a 12 inch square of heavy foil.
Sprinkle with green onions and parsley; drizzle melted butter or margarine over.
Wrap foil around chicken and seal tightly with a drugstore fold; place on grill above hot coals.
Grill, turning often, 1 hour, or until chicken is tender.
Split foil envelopes open; place each breast on a bed of Tibetan Rice; serve with Piquant Fruit Sauce.
Serving size: Complete recipe
Calories 3364 Calories from Fat 1441
% Daily Value*
Total Fat 169 g259.6%
Saturated Fat 53.7 g268.4%
Trans Fat 0.2 g
Cholesterol 739.5 mg246.5%
Sodium 2604.1 mg108.5%
Total Carbohydrates 250 g83.5%
Dietary Fiber 24.4 g97.7%
Sugars 92.5 g
Protein 220 g439.5%
Vitamin A 185.4% Vitamin C 294.8%
Calcium 29% Iron 160.7%
*Based on a 2000 Calorie diet