- 4 teaspoons butter, melted
- 1/2 cup flaked coconut
- 1 teaspoon curry powder
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1/8 teaspoon salt
- 1/2 cup apricot preserves, warmed
- Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter, then coat with coconut mixture.
- Place in a greased 11-in. x 7-in. baking dish; sprinkle with salt. Bake, uncovered, at 350° for 30-35 minutes or until a meat thermometer reads 170°. Serve with preserves. Yield: 2 servings.
Originally published as Curried Coconut Chicken for Two in Taste of Home
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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