Glazed Butterfly Chicken
|For curry fruit glaze|
|Whole chicken breasts||8|
|Ground ginger||1 Teaspoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
Make Curry Fruit Glaze and set aside.
Cut away rib bones from chicken breasts, leaving the V shape bone at neck.
Melt butter or margarine in a large shallow baking pan; stir in ginger.
Roll chicken in mixture to coat well, then arrange, skin side up, in a single layer in pan.
Tuck edges of each breast under to give a rounded shape.
Spoon glaze over.
Bake, uncovered, in moderate oven (350Â°), basting often with glaze mixture in pan, 1 hour and 20 minutes, or until richly glazed.
Top with coconut; bake 10 minutes more.