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Ingredientes
- 6 x Boneless, skinless chicken breast halves, about 1-1/2 pounds
- 6 Tbsp. Divided
- 1 lrg Clove garlic, chopped
- 1/3 c. Each minced onion, carrot and celery
- 2 Tbsp. Cream of coconut
- 4 Tbsp. Lemon juice, divided
- 3/4 c. Flaked coconut
- 1/4 c. Sliced almonds
- 2 Tbsp. Minced fresh parsley
Direcciones
- In large skillet, brown chicken in 3 Tbsp. butter. Remove to 10" x 16" baking dish. Sprinkle with salt and pepper. To skillet, add in garlic, onion, carrot and celery. Cook, stirring, 2-3 min. Fold in cream of coconut and 2 Tbsp. lemon juice. Pour over chicken.
- Cover tightly with foil. Bake in 375 degree oven 10 min. In small saucepan, heat remaining 3 Tbsp. butter. Fold in coconut, almonds and remaining 2 Tbsp. lemon juice. Sprinkle over chicken.
- Continue baking uncovered 10 min or possibly till coconut is lightly toasted. Remove from oven. Sprinkle with parsley. Serve with rice, if you like.
- Serves 6
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 704g | |
| Calories 843 | |
| Calories from Fat 229 | 27% |
| Total Fat 26.92g | 34% |
| Saturated Fat 17.0g | 68% |
| Trans Fat 0.14g | |
| Cholesterol 257mg | 86% |
| Sodium 364mg | 15% |
| Potassium 1727mg | 49% |
| Total Carbs 41.7g | 11% |
| Dietary Fiber 6.8g | 23% |
| Sugars 27.78g | 19% |
| Protein 107.09g | 171% |
