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COCONUT CHICKEN

Category:    Chicken
Yield: 6 servings
 
      6    Boneless, skinless chicken               -and celery
           -breast halves, about 1-1/2         2 tb Cream of coconut
           -pounds                             4 tb Lemon juice, divided
      6    Tbsp.butter, divided              3/4 c  Flaked coconut
      1 lg Clove garlic, minced              1/4 c  Sliced almonds
    1/3 c  Each chopped onion, carrot          2 tb Chopped fresh parsley
 
  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
  

 

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