Ingredients 6 Boneless, skinless chicken -and celery -breast halves, about 1-1/2 2 tb Cream of coconut -pounds 4 tb Lemon juice, divided 6 Tbsp.butter, divided 3/4 c Flaked coconut 1 lg Clove garlic, minced 1/4 c Sliced almonds 1/3 c Each chopped onion, carrot 2 tb Chopped fresh parsley

In large skillet, brown chicken in 3 Tbsp. butter. Remove to 10" x 16"
baking dish. Sprinkle with salt and pepper. To skillet, add garlic,
onion, carrot and celery. Cook, stirring, 2-3 minutes. Mix in cream of
coconut and 2 Tbsp. lemon juice. Pour over chicken. Cover tightly with
foil. Bake in 375 degree oven 10 minutes. In small saucepan, melt
remaining 3 Tbsp. butter. Mix in coconut, almonds and remaining 2 Tbsp.
lemon juice. Sprinkle over chicken. Continue baking uncovered 10 minutes
or until coconut is lightly toasted. Remove from oven. Sprinkle with
parsley. Serve with rice, if desired. Serves 6

Makes 6 servings.