6 skinless boneless chicken breast halves
6 Tbsp. butter or margarine
2 onions, thinly sliced
1 Tbsp. brown sugar
¼ cup slivered roasted pimientos
3 Tbsp. raisins
3 Tbsp. lemon juice
¾ cup flaked coconut
3 Tbsp. fresh parsley, chopped
salt
fresh ground pepper
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Preheat oven to 375°F. Trim chicken if necessary. Rinse and pat dry. Season chicken with salt and pepper. Melt 4 Tbsp. butter in a large frying pan over medium heat. Add chicken and cook until lightly browned. About 3 minutes per side. Transfer chicken to a 13x9x2 glass baking dish. Add onions to frying pan. Cook until soft; 3 - 5 minutes. Add brown sugar, pimientos, raisins and half the lemon juice. Stir. Pour over chicken, cover with foil and bake for 10 minutes. Meanwhile, melt remaining (2 Tbsp.) butter. In a small bowl combine melted butter, coconut, parsley and the remaining lemon juice. Add ½ tsp. salt and ¼ tsp. pepper. Sprinkle topping over chicken. Return chicken to oven. Bake uncovered 10 minutes or until coconut is lightly browned.
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