I have never made it, so I do not know. Sorry.
----- Original Message -----
From: "Dena Polston" <[email protected]>
To: <[email protected]>
Sent: Tuesday, August 28, 2012 9:21 AM
Subject: Re: [CnD] HAWAIIAN CHICKEN WITH COCONUT
What do you do with the coconut chips in this recipe?
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of marilyn
deweese
Sent: Tuesday, August 28, 2012 9:59 AM
To: [email protected]
Cc: [email protected]
Subject: [CnD] HAWAIIAN CHICKEN WITH COCONUT
HAWAIIAN CHICKEN WITH COCONUT
2 chicken breasts, cut in half
2 c. cold water
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. uncooked rice
1/2 c. water with 2 tbsp. cornstarch dissolved in it
2 tbsp. instant chicken bouillon
1 (8 oz.) can pineapple wedges, drained
1 (8 oz.) can mandarin orange sections, drained
3/4 c. fried coconut chips (gourmet item)
1/4 c. parsley, chopped fine
Place the chicken breasts, water, salt, pepper, and rice in a saucepan;
bring to a rolling boil and remove any broth that may gather. Turn the
heat
down
to a simmer; cover and cook for 30 minutes or until the breasts can be
pierced with fork at the thickest part.
Remove the breasts from the broth and allow to cool. Continue to let the
broth simmer as you stir in the mixture of the water and cornstarch. Add
the
chicken
bouillon and continue to simmer, stirring constantly until the mixture has
thickened.
Add the pineapple wedges and orange sections and keep warm over very low
heat. Meanwhile, remove the white meat from the bones; try to remove each
breast
section in one piece. Place in an oven-proof platter. Pour the broth and
fruit over all. Enjoy.
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