| 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.
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