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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Recipes with Coconut Chicken with Fresh Fruit |
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Directions: Toast coconut in 300 oven for 10 minutes. Set aside. In a large frying pan, brown chicken breasts in butter. Sprinkle ginger, 3 tablespoons coconut and salt over chicken. Add cream, cover and cook over medium heat for 10 minutes or until done. Remove chicken and
arrange with fruit on a large platter. Spoon sauce over chicken and sprinkle with remaining toasted coconut. Garnish with lime to be
squeezed over chicken and fruit.
| Ingredients:
1/3 Cup(s) flaked coconut
2 Tablespoon(s) butter
8 large chicken breasts,boneless, skinless
1 Tablespoon(s) fresh ginger,finely ground
1/2 salt
1 Cup(s) whipping cream
3 large firm,ripe bananas,quartered
1 large ripe papaya,peeled, seeded, halved and sliced
1 lime wedges for garnish |
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Ono Rice
2 1/2 Tablespoon(s) butter
1 1/2 Tablespoon(s) finely chopped onion
1 Cup(s) uncooked long grain rice
1/8 Teaspoon(s) tabasco
1 1/2 Cup(s) chicken broth
1/2 bay leaf
4 Tablespoon(s) chopped parsley |
Directions:
Preheat oven to 425 degrees. Melt the butter in an ovenproof casserole. Add onion and saute until clear. Add rice and cook for 30 seconds. Add the remaining ingredients and bring to a boil. Cover the casserole. Place in the oven and bake for 20-30 minutes (check after 20 minutes).
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