Curry Glazed Chicken

• 8 chicken breasts (boneless or not)
• 8 Tbsp. flour
• 1 1/2 tsp. salt
• 1 tsp. ground ginger
• 3/4 stick melted butter or margarine
• 1 medium onion, chopped
• 6 bacon slices, cooked and crumbled
• 1 Tbsp. curry powder (Spice Islands brand is best)
• 1 Tbsp. sugar
• 1 to 2 cans beef broth
• 2 Tbsp. applesauce
• 2 Tbsp. flaked coconut
• 2 Tbsp. catsup
• 2 Tbsp. lemon juice

1. Coat chicken in mix of flour, salt and ginger.
2. Roll in butter and place in baking pan.
3. Combine 2 additional tablespoons flour and ginger with rest of ingredients in saucepan and heat to boiling, stirring constantly.
4. Then simmer for 15 minutes or so. Meanwhile, bake chicken, uncovered, for 20 minutes, at 400u0b0.
5. Take out and baste with half the sauce.
6. Cook chicken another 15 to 20 minutes, take out and pour over the remaining sauce.
7. Bake again for 20 more minutes.
8. This is time consuming but worth the effort. Serve with rice.

chicken breasts, flour, salt, ground ginger, butter, onion, bacon, curry powder, sugar, beef broth, applesauce, flaked coconut, catsup, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39152 (may not work)