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Title: California Apple Caribbean
Yield: 4 Wraps

Ingredients

      3 tb coconut apples
      2 tb chopped pecans
      1 c  angel flake coconut
      3 lg california granny smith
           -apples; peeled, cored and c
      2 tb all-purpose flour for
           -dredging
      1    egg white, lightly beaten
      1    egg vegetable cooking spray

Instructions

Chicken
6 skinless, boneless chicken breast halves (about 24 ounces)
1 tablespoon melted margarine

For 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.

For 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.

For 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. Makes 6 servings

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