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                        Recipe by: raffaelo
                        
                        
                        
                        
                        
                        
                        
                        
                        
                                                
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  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
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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