California Apple Caribbean

Course : Fruits
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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
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 large egg white -- lightly beaten
1 spray vegetable cooking spray
6 medium skinless boneless chicken breast halves -- (about 24-ounces)
1 tablespoon melted margarine

Preparation / Directions:

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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fruits Recipes