Coconut Curry Chicken

Coconut Curry Chicken                                       Nancy Harrison

       

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

Preparation

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.

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

Serve with Mango Chutney