Baked Coconut Chicken with Fresh Chutney

SERVING

INGREDIENTS

  • 3/4 - cup Coco Lopez® Cream of Coconut
  • 1/4 - cup soy sauce
  • 8 - 5-ounce halves boneless, skinless chicken breasts
  • 1 - quart 2 cups EP chopped nectarines or apples
  • 1 - cup raisins
  • 1/2 - cup lemon, seeded and chopped
  • 2/3 - cup firmly packed light brown sugar
  • 1/2 - cup cider vinegar
  • 5 - teaspoons ginger root, pared and finely chopped
  • 3/4 - teaspoon curry powder
  • 2 - teaspoons finely chopped garlic
  • 3/4 - cup Coco Lopez® Cream of Coconut
  • 1/2 - cup flaked coconut

PREPARATIONS

In bowl, combine cream of coconut and soy sauce; mix well. Place chicken in baking pan. Pour cream of coconut mixture evenly over chicken; cover. Refrigerate 4 hours or overnight, turning occasionally. In saucepan, combine nectarines, raisins, lemon, sugar, vinegar, ginger root, curry powder and garlic; mix well. Bring to a boil; boil 4 minutes, stirring occasionally. Cool. Add cream of coconut and flaked coconut; mix well. Cover; refrigerate overnight to blend flavors. Preheat oven to 350°. Bake chicken in marinade 50 to 60 minutes or until tender, basting frequently. Serve chicken with chutney. Refrigerate unused servings.