4 boneless, skinless chicken breasts
3 Tbsp butter, melted
1 cup dried coconut, shredded
2 tsp curry powder
salt, to taste
Preheat oven to 350 degrees. Rinse chicken and pat dry (I usually skip this step). Pour butter into a 9" x 13" baking dish. In a pie plate, combine cocnut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt. Bake 20 to 25 minutes, until chicken is no longer pink in center of thickest part (cut to test).
Freezer Method Alternative: Make sure you use fresh chicken breasts if you plan to freeze the chicken. Follow instructions above, but place raw chicken breasts in gallon freezer bag after coating in coconut mixture. On serving day, place thawed chicken in 9x13 dish and bake per above.