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

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