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Coconut Chicken

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      Title: COCONUT CHICKEN
 Categories: Chicken, Almonds
      Yield: 1 Servings
 
      6 ea 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
 
  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
 
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