Recipe: Butterfly Chicken

I found some of the recipes that I had added to my recipe blog, which no longer exists! Ha. I shall be making this next week. It’s very yummy.

Butterfly Chicken

From TOXiD-LOTUS.NET | Main Dishes | American

Credit to this goes to Jamie, Kai’s mom. She showed me how to do this when Fumiko was born. SO delish. Om nom nom. You can change the seasonings up a bit, but everyone loves this combination so that is what I always use. We eat it over Japanese rice.

Total 01:15 Prep 00:15 Cook 01:00
cal Calories 349kcal
High fat Total Fat 25g
High sat-fat Saturated Fat 8g
High chol Cholesterol 120mg
sodium Sodium 311mg
Low carbs Total Carbohydrate 0g
Serving size 157g Calories from fat 226kcal Fiber 0g Protein 29g Sugar 0g

Ingredients

• 1 whole chicken
• ¼ cube butter, softened
• garlic salt*
• paprika
• salt seasoning blend such as mrs. dash
• smoked spanish paprika

Directions

1. Preheat your oven to 420°.
2. Cover your baking sheet with aluminum foil.
3. So what you want to do is take some heavy kitchen sheers and cut the spine out of the chicken. Rinse it off and pat dry with paper towels.
4. Now you want to take part of your butter and rub it all over the under side of the chicken.
5. Now sprinkle your seasonings on liberally. I like to sprinkle on the mrs. dash, smoked spanish paprika, paprika and garlic salt in that order.
6. Now you want to lay your chicken on the baking sheet with the seasoned under side down.
7. Now you can butter and season the other side of the chicken. See the picture below on how it should be layed out on the baking sheet.
8. Bake miss chicken for 1 hour at 420°.

– Nutrition Facts

for 100 grams

Calories Fat Cal.
Nutrition Facts Description Wikipedia
Analyzed by Kitchenbug

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