** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Beat orange juice, peanut butter and curry powder in medium nonmetal bowl, using wire whisk.
2. Add chicken, turning to coat with marinade. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours.
3. Heat coals or gas grill. Remove chicken from marinade; discard marinade.
4. Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.
5. To serve, cut chicken breasts diagonally into 1/2 inch strips.
6. Top chicken and bell pepper with coconut and currants.
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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 79% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Bell Pepper, MSG, Poultry, Fructose Malabsorption, Oranges allergies.