APRICOT-GINGER CHICKEN

This dish is perfect served with rice. Serve your     favorite chutney on the side for dipping!

3 T. chunky peanut butter

3 T. apricot jam

4 boneless, skinless chicken breasts

1 cup shredded coconut

1/2 cup cornflake crumbs

3/4 T. curry powder

3/4 t. ground ginger

1/8 t. cayenne pepper (optional)

In a small saucepan melt together the peanut butter and the jam. Place

the mixture in a     mixing bowl and allow it to

cool slightly. Add the chicken breasts to the jam mixture

and     toss to coat well. Meanwhile in a large

plastic bag or shallow dish combine the

coconut,     cornflake crumbs, curry powder, ginger

and cayenne. Add the chicken to the crumb

mixture     and toss to coat the chicken

completely. Place the chicken breasts on a lightly

greased     baking sheet and bake at 375 °for about

25 minutes or until     chicken is cooked through.

Serves 4