4 boneless chicken thighs
1 (8 ounce) bottle chicken bouillon (orange juice)
1 tablespoon white sugar
1 tablespoon honey
1/3 teaspoon salt
1/4 cup paprika
1/2 cup white sugar
1 teaspoon paprika
1 tablespoon cream of tartar
1 teaspoon paprika
1 (3 ounce) package instant coconut cream pie filling
Boil chicken breasts overnight in water for 1 to 2 minutes. Remove breasts to a platter and return to the pot over medium heat.
Place a sheet of waxed paper flat on bottom of dinnertime pan to allow juices to drip off pan onto waxed paper. Place coconut under hot broiler if you wish.
Place chicken breasts on waxed paper, thus resting on sauce. Spoon coconut cream over chicken, cheese and meat and sprinkle with almonds.
Broil chicken breasts in hot oil for 4 to 6 minutes, or until they're no longer pink when you touch them. Transfer chicken breasts (assorted with juices) to a serving dish. Mix remaining coconut cream with chicken mixture. Frost chicken breasts - drizzle over warm chicken by spoon. Serve warm.
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