I Must be a CocoNUT.

Do you want to know something?

I love magazines... 

In fact, I would possibly use magazine selection as a factor for choosing a doctor if possible.

I believe you can always find at least one thing interesting in even the dumbest magazine on earth.

Anyways, my mom always has Taste of Home magazine floating somewhere in our home.

I like to read it to see what everyone is cooking up because I get stuck in a rut big time with cooking.

Big time! 

(Like, eat the same sandwich every day for a week stuck)

So last night when my Mom called and said I was in charge of dinner, I picked up one that had the title

Fast dinners with 5 ingredients or less.

I figured even with a lack of groceries, I could whip something great up!

I decided to be bold, and try something that sounded weird.

Curried Coconut Chicken

I thought, curry? Gross!

But my Mom has been to India a few times and loves Indian food, so I went for it.

Can you say?  Party in my mouth!!!

I admit, the color looked wrong, but I tried it and it was like a flavor explosion!

My little brother even came to tell me how delicious it was :)

So.. if you want to give it a try and aren't afraid of the sweetness of coconut mixed with the tangy boldness of curry powder... here is the recipe!

Curried Coconut Chicken

by Becky Walch of Manteca, California

in Taste of Home magazine.

3 tbsp butter, melted.

1 cup flaked coconut

2 tsp curry powder

4 boneless chicken breast halves

1/4 tsp salt  (I forgot this one and it didn't matter.)

optional: 1cup apricot preserves, warmed.

All you do is:

1. preheat oven to 350

2. Combine coconut and curry powder in a shallow bowl.

3. Dip chicken into melted butter, and coat with coconut mixture.

4. Place chicken in a 13x9 baking dish and cook for 30-35 minutes.

Sprinkle Salt over baking dish if desired.

5. Serve with apricot preserves.

Personally, we used a sweet chili sauce but you don't even need that.

And that's it! Easy Peezy! 

Bon Appetit!