Indonesian Chicken

6 servings

• 1 14 oz. can Lite Coconut Milk
• 2 Tablespoons fish sauce (look to buy
     it in the specialty section)
• 2 Tablespoons rice vinegar, or cider
• 1 teaspoon soy sauce
• 1/4 cup raw Virginia peanuts, finely chopped
• 2 cloves minced garlic
• 2 to 3 teaspoons curry powder
• 1 teaspoon crushed red pepper flakes
• 3 pounds skinless boneless chicken breasts

In a 12x8-inch (2 quart) glass baking dish, combine all marinade ingredients, blend well. Add chicken, turn to coat. Cover dish, refrigerate 6 hours or overnight, turning occasionally.

Heat oven to 350°. place chicken in ungreased 15x10x1-inch baking pan. Bake for 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.

May grill.

Serve with Basmati rice and curried vegetable

Bon appetit!