Recipe - Coconut Chicken

6 Boneless, skinless chicken
breast halves, about 11/2
pounds
6 tablespoon Divided
1 lg Clove garlic, minced
1/3 cup Each chopped onion, carrot
and celery
2 tablespoon Cream of coconut
4 tablespoon Lemon juice, divided
Three fourths cup Flaked coconut
One fourth cup Sliced almonds
2 tablespoon 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, 23 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 061793
Posted to MMRecipes Digest V3 #241

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

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