Grilled Chicken Rolls with Tibetan Rice
|Flour||1⁄2 Cup (8 tbs)|
|Ground cashew nuts||1 Cup (16 tbs)|
|Green onions||4 , chopped|
|Chopped parsley||2 Tablespoon|
|Butter/Margarine||4 Tablespoon, melted|
|Tibetan rice||1 Cup (16 tbs)|
|Piquant fruit sauce||3 Cup (48 tbs)|
1. 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.
2.Beat egg with water in pie plate; place ground cashew nuts in second pie plate. Dip chicken in egg mixture, then in nuts.
3. 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.
4. 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.
5. Split foil envelopes open; place each breast on a bed of Tibetan Rice
Serving size: Complete recipe
Calories 2680 Calories from Fat 929
% Daily Value*
Total Fat 108 g165.4%
Saturated Fat 42.8 g214.1%
Trans Fat 0.2 g
Cholesterol 739.5 mg246.5%
Sodium 2587.6 mg107.8%
Total Carbohydrates 224 g74.7%
Dietary Fiber 19.4 g77.6%
Sugars 79.8 g
Protein 196 g392.7%
Vitamin A 181.9% Vitamin C 283.2%
Calcium 24.1% Iron 116%
*Based on a 2000 Calorie diet