Whistling Marinated Chicken

• 1 cup unsweetened apple juice
• 1/2 cup sweetened shredded coconut
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 2 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon olive oil
• 1-1/4 cups water, divided
• 2 tablespoons cornstarch
• 1/4 to 1/2 cup minced fresh parsley

1. In a small bowl, combine the first seven ingredients. Pour half into
2. a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and refrigerate for at least 8 hours. Cover and refrigerate remaining marinade.
3. Drain marinade from chicken. In a large skillet over medium heat, brown chicken in oil. Add reserved marinade and 1 cup water; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170u0b0.
4. Combine cornstarch and remaining water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley.

apple juice, coconut, lemon juice, garlic, curry powder, salt, red pepper, chicken breast halves, olive oil, water, cornstarch, fresh parsley

Taken from www.tasteofhome.com/recipes/whistling-marinated-chicken/ (may not work)