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Coconut Chicken Recipe

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Coconut Chicken Recipe







Coconut Chicken 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

 

Coconut Chicken Preparation:

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




“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”
Craig Claiborne



"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."
John Thorne, American food writer





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Important Note: This Coconut Chicken recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.