Coconut Chicken with Fresh Fruit

Max dear, I love your Hawaiian recipes. Only someone like you would have taken the dream Hawaiian vacation and spent it prowling through museums and collecting recipes. Did you actually ever get to the beach?

Let me guess, you did not eat a single meal at the hotel or chain food restaurants, did you? Tell me, do you think this Coconut Chicken with Fresh Fruit is REAL Hawaiian food? All I know is that it came from someone who lived in Maui for a number of years.

Coconut Chicken with Fresh Fruit:

1/3 cup coconut
2 tablespoons butter
8 large boneless chicken breasts, skinned
1 tablespoons fresh ginger
1/3 teaspoon salt
1 cup whipping cream
3 large ripe bananas, quartered
1 ripe papaya, peeled, seeded, halved and sliced
3 limes, cut into wedges

Toast the coconut in a 300 degree oven for 10 minutes on a cookie sheet like the FarberWare Nonstick Baking Sheet. Set aside to cool.

Chop the fresh ginger very fine in a food processor, or if fresh ginger is not available, substitute 3/4 teaspoon ground ginger.

In a large skillet with a cover like the KitchenAid Covered Stir-Fry Pan, brown the chicken breasts in the butter. Sprinkle on the ginger, 3 tablespoons of the toasted coconut, and salt over the chicken. Add the cream, cover and cook over medium heat for 12 minutes until the chicken is done.

Place the chicken on a large platter and arrange the fruit around it. Spoon the sauce over the chicken and sprinkle on the remaining toasted coconut. Garnish with limes to be squeezed over the chicken and fruit.

Serves 8.