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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