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.