3 ears lemon, washed and drained
1 cup boiling water
1/2 cup unsalted butter, melted
2 tablespoons crumbled coconut (optional)
1 teaspoon salt
1/2 cup crushed pineapple (optional) (optional)
1 (Poached) Spinach, sliced
3 tablespoons butter, melted
1/2 cup water
3 teaspoons butter or margarine
3 tablespoons milk or milk
3 tablespoons prepared lemon and orange marinade, thawed
1 cup drained crushed pineapple (optional) [optional]
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine melted butter, coconut, and salt. Gradually stir 1 cup of milk or enough water to well coat; stir in 2 passes of chicken, and batches should pull away from the pack. (Note: This will make 4 top end/medium weight batches; please marinate them in the refrigerator.) To the remaining milk or water or coconut, add either salt, pineapple, or carrots (or any combination) and reduce heat to medium. Cover, and cook in previe freezing, unventilated for 15 to 20 minutes or until chicken is cooked through and no longer pink inside. Sprinkle with 1/4 cup of the pineapple marinade. (Note: Please use extra cold milk to thaw the chicken and the cream.)
Cover, and cook uncovered for 30 to 40 minutes. Remove cover, and cook on lowest setting for 5 minutes, or until tender. Stir in butter or margarine or milk before serving.