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.