Coconut Chicken & Stuffing

1 can Lite Coconut Milk (enough for 3 chicken Breasts)
3 Chicken Boneless Skinless Breasts (trim all excess fat)
4 cups Coconut Flakes
Cooking Spray
Meat Tenderizer Hammer
Box of Stuffing
1 Medium Onion
2 Tbsp Butter
2 Tbsp Garlic
1 Tbsp Garlic Juice
1/2 Cup Chopped Walnuts
1/2 Cup Raisins
9x12 Baking Dish

Use a meat tenderizer on the Chicken breasts so that they are pretty much the same thickness throughout

Shake can of Coconut Milk thoroughly (and open from the bottom of the can)

Empty Coconut Milk into pan large enough to marinate all three Chicken Breasts w/o them being on top of each other

Let the Chicken marinate in the Coconut Milk for about an hour .. turning every 15 minutes so that they are evenly marinated on both sides

Preheat Oven to 375 degrees

Spray cooking spray on bottom of baking dish
* Use a baking dish large enough for all three Chicken Breasts w/o them being on top of each other*

Place Marinated Chicken in Pan
½ cup Coconut flakes on top of each breast
Spoon 2-4 Tablespoons of Coconut Milk over top of each Chicken Breast

Bake at 375 for 20 minutes
Turn Breasts over .. then place
½ cup Coconut flakes on top of each breast
Spoon 2-4 Tablespoons of Coconut Milk over top of each Chicken Breast
Bake at 375 for another 20 minutes

Check chicken to make sure it isn’t drying out – if it becomes dry .. add a little more coconut milk

Adding extra coconut milk and flakes as desired

I serve it with the following stuffing

I prepared a box of regular chicken stuffing as directed on the box

Adding the following
1 onion chopped and sautéed w/butter and garlic
½ cup chopped walnuts
½ cup raisins
Remaining coconut milk and flakes


Number of Servings: 3

Recipe submitted by SparkPeople user TTOTTY.