You are here

Grilled Chicken Rolls with Tibetan Rice's picture
  Chicken breasts 4
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Egg 1
  Water 1 Tablespoon
  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

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (14 votes)


Grilled Chicken Rolls With Tibetan Rice Recipe