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Mesquite Grilled Chicken En Croute Recipe
|Mesquite marinade with lime juice||3⁄4 Cup (12 tbs)|
|Boneless skinless chicken breast halves||1 Pound (4 Pieces)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Toasted pine nuts||1⁄2 Cup (8 tbs), finely chopped|
|Toasted walnuts||1⁄4 Cup (4 tbs), finely chopped|
|Canned diced green chilies||7 Ounce|
|Lime juice||1 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Garlic powder with parsley||1⁄2 Teaspoon|
|Refrigerated cornstick dough||11 Ounce, refrigerated breadstick dough (1 Package)|
|Egg white||1 , beaten|
Serving size: Complete recipe
Calories 1613 Calories from Fat 784
% Daily Value*
Total Fat 93 g143.1%
Saturated Fat 9.1 g45.4%
Trans Fat 0.1 g
Cholesterol 337.4 mg
Sodium 3884 mg161.8%
Total Carbohydrates 44 g14.7%
Dietary Fiber 12 g48%
Sugars 8.9 g
Protein 160 g320.7%
Vitamin A 54.3% Vitamin C 291.2%
Calcium 20.9% Iron 68.6%
*Based on a 2000 Calorie diet
Marinate in refrigerator 30 minutes.
Grill over hot coals (or under broiler) 5 minutes, just until no longer pink.
In small bowl, combine red bell pepper, nuts, chiles, lime juice, Seasoned Salt and Garlic Powder with Parsley.
Roll dough out into four equal squares.
On each square place a chicken breast and equal portions of vegetable/nut mixture.
Fold dough over chicken and filling.
Seal edges to enclose.
Brush tops with egg white.
Bake in 350°F oven about 3 to 5 minutes until golden and puffy.