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.