Butter Fried Chicjen

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 1

Ingredients

0.5 stick Butter, salted0.25 cup Coconut Oil16.0 oz Tyson boneless, skinless chicken breast, cut into even 3/4 inch cubes2.0 tbsp Curry powderSalt & pepper to taste

Directions

1) heat oils in large frying pan 2)add chicken cubes and brown on most sides until cooked thru 3) add curry powder and salt and pepper to taste. Stir together. 4) serve over steamed broccoli or brown rice.

Serving Size: 1/4 of recipe, including sauce

Number of Servings: 1.0

Recipe submitted by SparkPeople user CINNAMOMFTW.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 1,478.0
Total Fat: 118.2 g
Cholesterol: 383.8 mg
Sodium: 493.2 mg
Total Carbs: 7.3 g
Dietary Fiber: 4.2 g
Protein: 102.0 g

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I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.

The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.

The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!

Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)

You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.

Enjoy!Submitted by: BIGGIRL2082010