Title: Coconut Chicken
Categories: Chicken, Almonds
Yield: 1 Servings

6 Boneless, skinless chicken
-breast halves, about 1-1/2
-pounds
6 tb Divided
1 lg Clove garlic, minced
1/3 c Each chopped onion, carrot
-and celery
2 tb Cream of coconut
4 tb Lemon juice, divided
3/4 c Flaked coconut
1/4 c Sliced almonds
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 From: Celebrations of Summer ++ A & P Shared By:
Pat Stockett

Submitted By PAT STOCKETT On 06-17-93
Posted to MM-Recipes Digest V3 #241

Date: Tue, 3 Sep 1996 23:36:59 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)