Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CARIBBEAN SAUCE***
  2          teaspoons  cornstarch
  1           teaspoon  granulated sugar
  1           teaspoon  grated gingerroot
     1/4      teaspoon  ground nutmeg
     1/8      teaspoon  ground red pepper
     1/2           cup  apple jelly
     1/4           cup  fresh lime juice
     1/4           cup  water
                        ***COCONUT APPLES***
  2        tablespoons  chopped pecans
  1                cup  angel flake coconut
  3              large  california granny smith apples -- peeled, cored and
                        cut in eighths
  2        tablespoons  all-purpose flour for dredging
  1                     egg white -- lightly beaten
                        vegetable cooking spray
                        ***CHICKEN***
  6                     skinless boneless chicken breast halves -- (about 24-ounces)
  1         tablespoon  melted margarine

Preparation:

CARIBBEAN SAUCE Combine cornstarch, sugar, gingerroot, nutmeg, pepper, jelly, lime juice and water in small saucepan; stir well. Bring to boil over medium high heat; cook 2 minutes, stirring constantly. Set aside; keep warm. COCONUT APPLES Combine pecans and coconut in food processor. Process until fine. Dredge apple pieces with flour; shake off excess. Then dip in beaten egg white; drain excess and coat completely with pecan-coconut mixture. Arrange on baking sheet which has been sprayed with vegetable cooking spray and bake at 375F for 20 - 25 minutes or until golden brown and apples are tender. CHICKEN Brush chicken on one side with one-half melted margarine. Grill 7 minutes; turn and brush with remaining margarine. Cook 7 minutes more or until done. TO SERVE Spoon 2 tablespoons sauce over each breast half. Arrange 4 pieces Coconut Apples along side or on top of each serving.

Nutritional Information:

336 Calories (kcal); 12g Total Fat; (31% calories from fat); 29g Protein; 28g Carbohydrate; 68mg Cholesterol; 189mg Sodium