Mesquite Grilled Chicken En Croute Recipe

Mesquite Grilled Chicken En Croute picture


Difficulty LevelEasyCuisine
Main Ingredient


 Mesquite marinade with lime juice3⁄4 Cup (12 tbs)
 Boneless skinless chicken breast halves1 Pound (4 Pieces)
 Chopped red bell pepper1⁄2 Cup (8 tbs)
 Toasted pine nuts1⁄2 Cup (8 tbs), finely chopped
 Toasted walnuts1⁄4 Cup (4 tbs), finely chopped
 Canned diced green chilies7 Ounce
 Lime juice1 Tablespoon
 Seasoned salt1⁄2 Teaspoon
 Garlic powder with parsley1⁄2 Teaspoon
 Refrigerated cornstick dough11 Ounce, refrigerated breadstick dough (1 Package)
 Egg white1 , beaten

Nutrition Facts

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


In resealable plastic bag, combine Mesquite Marinade and chicken.
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.