Coconut Chicken

from Anne

Makes a nice warm meal served with basmati rice and peas or other cooked vegetables.

Dipping station

boneless chicken breasts
1/2 C lemon juice
1/3 C Worcestershire sauce
2 1/2 T water
1/2 t salt
1/2 C butter, melted
1/2 C dry bread crumbs
1/2 C shredded coconut

Combine lemon juice, Worcestershire, water, and salt; marinate chicken in it for an hour.

Coat chicken in melted butter, then in a combination of bread crumbs and coconut. Bake at 350 until tender in a shallow pan. Garnish with chopped macadamia nuts, parsley, or lemon if desired.