Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Boneless, skinless chicken -and celery
-breast halves, about 1-1/2 2 tb Cream of coconut
-pounds 4 tb Lemon juice, divided
6 tb Divided 3/4 c Flaked coconut
1 lg Clove garlic, minced 1/4 c Sliced almonds
1/3 c Each chopped onion, carrot 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
Submitted By BARRY WEINSTEIN On 03-27-95

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