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Coconut Curry Chicken





Yields
Makes 4 servings



Total Time
30 mins

When she needs a quick dinner, Lois Frazee makes this easy and delicious entrée. You can vary the sweetness with the type of coconut you choose. It's excellent served with Major Grey chutney.

Coconut Curry Chicken




Christina Schmidhofer
 4 boned, skinned chicken breast halves (1 1/3 lb. total)
 3 tablespoons butter, melted
 1 cup sweetened or unsweetened shredded dried coconut
 2 teaspoons curry powder
  Salt
Step 1
1

Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt.

Step 2
2

Bake chicken in a 350° oven until no longer pink in center of thickest part (cut to test), 20 to 25 minutes.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 333Calories from Fat 46
% Daily Value *
Total Fat 17g27%

Saturated Fat 11g56%
Cholesterol 111mg37%
Sodium 234mg10%
Total Carbohydrate 9.4g4%

Dietary Fiber 1.6g7%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.