Christina Schmidhofer
YieldsMakes 4 servingsTotal Time30 mins
AuthorLois Frazee, Gardnerville, NV,
When she needs a quick dinner, Lois Frazee makes this easy and delicious entrée. You can vary the sweetness with the type of coconut you choose. It's excellent served with Major Grey chutney.

How to Make It

Step 1
1

Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt.

Step 2
2

Bake chicken in a 350° oven until no longer pink in center of thickest part (cut to test), 20 to 25 minutes.

Ingredients

 4 boned, skinned chicken breast halves (1 1/3 lb. total)
 3 tablespoons butter, melted
 1 cup sweetened or unsweetened shredded dried coconut
 2 teaspoons curry powder
  Salt

Directions

Step 1
1

Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt.

Step 2
2

Bake chicken in a 350° oven until no longer pink in center of thickest part (cut to test), 20 to 25 minutes.

Coconut Curry Chicken
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