| 1 | *breasts should be 4 oz. each and be skinned, boned and cut in 1" pieces. |
| 2 | Combine milk and coconut in a saucepan. |
| 3 | Bring just to a boil over medium heat; remove from heat and let stand 30 minutes. |
| 4 | Drain well, reserving milk. |
| 5 | Press coconut between paper towels to remove excess moisture; set aside. |
| 6 | Combine onion and next 11 ingredient; stir well. |
| 7 | Set aside. |
| 8 | Combine oil and butter in a large skillet; cook over medium heat until butter melts. |
| 9 | Add reserved coconut; cook until lightly browned, stirring constantly. |
| 10 | Remove coconut with a slotted spoon; set aside. |
| 11 | Add chicken to oil in skillet; cook until lightly browned, stirring occasionally. |
| 12 | Add reserved onion mixture; stir gently. |
| 13 | Stir in reserved milk, coconut and almonds. |
| 14 | Bring to a boil; cover, reduce heat, and simmer 10 minutes or until chicken is tender. |
| 15 | Serve over hot cooked rice. |
| 16 | Recipe from jane mold in _elizabeth h. |
| 17 | Brown humane society cookbook_ by the elizabeth h. |
| 18 | Brown humane society, inc./orleans, vt. |
| 19 | In _america"s best recipes: a 1989 hometown collection_. |
| 20 | Birmingham, al: oxmoor house, inc., 198Pg. |
| 21 | 25Isbn 0-8487-0765-Electronic format by cathy harned |
