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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - February 20, 2009

Curry-Coconut Chicken with Honey Mustard

Serves: 6

Download this recipe.

1/2 cup milk
1 egg, beaten
2 cups flaked coconut
2 pounds chicken breast tenders
2 tsp curry powder
1/2 cup honey
1/2 cup Dijon mustard

Heat oven to 375. Grease jelly roll pan, 15 1/2 10 1/2 1 inch, or large cookie sheet. Mix milk and egg in bowl. Mix coconut and curry powder in shallow dish. Dip chicken into milk mixture, then coat with coconut mixture. Place in pan.

Bake uncovered 10 minutes; turn chicken. Bake uncovered 5 to 8 minutes longer or until no longer pink in center. Mix honey and mustard; serve with chicken.

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