1/2 cup butter
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 whole cloves garlic, minced
sour cream
1 (6 ounce) can sweetened condensed milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, butter one medium chicken breast portion. Sprinkle sugar and baking powder over chicken in skillet. Top with garlic cloves and add lemon juice and salt.
Bake at 350 degrees F (175 degrees C) for 5 - 7 minutes, or until chicken is golden brown. Turn breasts and sprinkle with sugar and salt. Meanwhile, sprinkle chicken with lemon juice and pepper seasoning. Serve chicken with orange juice, lemon zest and orange zest.
Meanwhile, pour chicken broth through bamboo strainer into skillet; cook over medium heat for 5 minutes. Stir in coconut, cooked until it forms a tinge. Pour chicken broth over rice and stir in 1 can of sweetened condensed milk. Serve ginger salad greens and coconut chicken.