Glazed Butterfly Chicken Recipe
Ingredients
| 8 whole chicken breasts (about 12 ounces each) | ||
| Butter margarine | 6 Tablespoon (Curry-Fruit Glaze (from Polynesian Hilo Platter opposite page)) | |
| Ground ginger | 1 Teaspoon (Curry-Fruit Glaze (from Polynesian Hilo Platter opposite page)) | |
| Flaked coconut | 1/2 Cup (16 tbs) (Curry-Fruit Glaze (from Polynesian Hilo Platter opposite page)) | |
Directions
Make Curry-Fruit Glaze and set aside until needed for further use.
Cut away rib bones from chicken with sharp knife or scissors, leaving the 1/4-shape bone at neck.
Melt butter or margarine in a large shallow baking pan; stir in ginger.
Roll chicken in mixture to coat well, then arrange, skin side up, in a single layer in pan.
Tuck edges of each breast under to given a rounded shape.
Spoon glaze over to make a very thick coating.
Bake uncovered in moderate oven (350°), basting often with glaze mixture in pan, 1 hour and 20 minutes, or until richly glazed and tender.
Top each breast with a sprinkling of coconut; bake 10 minutes longer, or until lightly toasted.
Cut away rib bones from chicken with sharp knife or scissors, leaving the 1/4-shape bone at neck.
Melt butter or margarine in a large shallow baking pan; stir in ginger.
Roll chicken in mixture to coat well, then arrange, skin side up, in a single layer in pan.
Tuck edges of each breast under to given a rounded shape.
Spoon glaze over to make a very thick coating.
Bake uncovered in moderate oven (350°), basting often with glaze mixture in pan, 1 hour and 20 minutes, or until richly glazed and tender.
Top each breast with a sprinkling of coconut; bake 10 minutes longer, or until lightly toasted.
Chef
