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Grilled Chicken Breasts Supreme Recipe
|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)|
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
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.