Coconut Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 each: Boneless, skinless chicken breast halves, about 1-1/2 pounds
6 tbsp: Divided,
1 large: Clove garlic, minced
1/3 cup: Each chopped onion, carrot and celery
2 tbsp: Cream of coconut,
4 tbsp: Lemon juice, divided
3/4 cup: Flaked coconut,
1/4 cup: Sliced almonds,
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp