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Breast Of Chicken Aloha From Greenbrier Hote


2 breasts of chicken
1/2 tsp salt
1/2 tsp allspice
1/2 tsp pepper
1/2 cup coconut milk (divided)
1/2 cup shredded coconut
2 eggs
1/2 cup clarified butter
2 pineapple rings for garnish
1 cup cooked wild rice
1 sauce for chicken aloha
1 see #100

Season chicken with salt, allspice, and freshly ground pepper, then
wet it with coconut milk. Let it settle for a few hours. Toast
coconut until light brown. One hr. before using, make egg batter of 2
eggs and 1/3 cup of coconut milk. Roll chicken in the toasted
coconut, then dip in egg batter, and fry in clarified butter in a
skillet until golden brown, approx. 25 min. Serves 2.

To make coconut milk: Grate the meat from a quarter of a fresh
coconut. Pour 1 cup hot milk over it and let stand 1 hour. Strain
through 2 thicknesses of cheesecloth and squeeze dry. Makes 1 cup.

To clarify butter: Melt butter in small pan over low heat. Pour off
the clear golden liquid and discard the milky sediment remaining in
the pan.


Servings: 2



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