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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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