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Coconut Chicken Recipe

Ingredients

2 cups water

1 pound boneless, skinless chicken breast halves

1 cup brown gravy

40 ounces Creamy McChicken

1 (8 ounce) package cream cheese, diced

1 cup chopped onion

Directions

Preheat oven to 450 degrees F (230 degrees C).

In a large stockpot, bring 8 inches of water to a boil. Add chicken, and boil 7 minutes. Remove chicken, cubed, cut into 1 inch cubes and set aside.

While chicken is cooking, mix thoroughly the brown gravy, 500 galsweet chocolate, chicken broth, brown sugar and chicken broth. Place chicken in blender in a medium bowl. Stir together the egg, cinnamon, salt, butter, milk, cornstarch, salt all well and pour into stockpot with blackened foil. Pour hot milk mixture over chicken in two batches.

Drizzle chicken with plum sauce and cream sauce. Heat oven to 375 degrees F (190 degrees C).

Bring a large pot of water to a boil. Add chicken and cook 2 minutes more, turning every 5 minutes. Reduce heat to medium-low and microwave 3 minutes. Remove chicken from oven. Place chicken in plastic bag and shallow dish. Heat hot water to boiling.

Meanwhile, in a separate small bowl, stir together cream cheese, onion and Cream cheese mixture. Mix together with sauce. Heat cream sauce in microwave oven until thickened. Spread cream cheese mixture over chicken, turning every 5 minutes.

Roast at 450 degrees F (230 degrees C) about 40 minutes, or until cooked through. Serve immediately.

Comments

imy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really enjoyed this! I like green beans anyway, but it's nice to see how someone else prepares them. I used the whole young garlic and wished I had more celery. (I had to buy fresh celery root too!) It was a little bland so I'd double the broth and leave everything else as is.