| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Almonds |
1 |
Servings |
INGREDIENTS
| 6 |
|
Boneless, skinless chicken breast halves, about 1-1/2 pounds |
| 6 |
tb |
Divided |
| 1 |
lg |
Clove garlic, minced |
| 1/3 |
c |
Each chopped onion, carrot and celery |
| 2 |
tb |
Cream of coconut |
| 4 |
tb |
Lemon juice, divided |
| 3/4 |
c |
Flaked coconut |
| 1/4 |
c |
Sliced almonds |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #241
Date: Tue, 3 Sep 1996 23:36:59 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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