| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Home3 | 1 | servings | |
INGREDIENTS
| 3 | tb | Chunky peanut butter |
| 3 | tb | Apricot jam |
| 4 | Boneless; skinless chicken | |
| ; breasts | ||
| 1 | c | Shredded coconut |
| 1/2 | c | Cornflake crumbs |
| 3/4 | tb | Curry powder |
| 3/4 | ts | Ground ginger |
| 1/8 | ts | Cayenne pepper; (optional) |
INSTRUCTIONS
In a small saucepan melt together the peanut butter and the jam. Place the mixture in a mixing bowl and allow it to cool slightly. Add the chicken breasts to the jam mixture and toss to coat well. Meanwhile in a large plastic bag or shallow dish combine the coconut, cornflake crumbs, curry powder, ginger and cayenne. Add the chicken to the crumb mixture and toss to coat the chicken completely. Place the chicken breasts on a lightly greased baking sheet and bake at 375° for about 25 minutes or until chicken is cooked through. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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