Coconut chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Boneless, skinless chicken breast halves, about 1-1/2 pounds |
| 6 | tablespoons | Divided |
| 1 | large | Clove garlic, minced |
| ⅓ | cup | Each chopped onion, carrot and celery |
| 2 | tablespoons | Cream of coconut |
| 4 | tablespoons | Lemon juice, divided |
| ¾ | cup | Flaked coconut |
| ¼ | cup | Sliced almonds |
| 2 | tablespoons | Chopped fresh parsley |
Directions
In large skillet, brown chicken in 3 Tbsp. butter. Remove to 10" x 16" baking dish. Sprinkle with salt and pepper. To skillet, add garlic, onion, carrot and celery. Cook, stirring, 2-3 minutes. Mix in cream of coconut and 2 Tbsp. lemon juice. Pour over chicken.
Cover tightly with foil. Bake in 375 degree oven 10 minutes. In small saucepan, melt remaining 3 Tbsp. butter. Mix in coconut, almonds and remaining 2 Tbsp. lemon juice. Sprinkle over chicken.
Continue baking uncovered 10 minutes or until coconut is lightly toasted. Remove from oven. Sprinkle with parsley. Serve with rice, if desired. Serves 6 From: Celebrations of Summer ++ A & P Shared By: Pat Stockett
Submitted By PAT STOCKETT On 06-17-93 Submitted By BARRY WEINSTEIN On 03-27-95