Chicken Hawaiian from the Original Toll House Restaurant
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
directions
- Cut tops from the coconuts and reserve them as covers.
- Cut a slice from the coconut bottoms so the the shell(s) will stand erect.
- To make the white sauce, add 2 tablespoons of butter to a medium size (2 quart) sauce pan, melt butter and let it start to bubble.
- Add 4 tablespoons of flour to the butter, mix and allow mixture to bubble,.
- Add 2 cups of milk and keep stirring until the sauce thickens.
- Add the other ingredients to the sauce, and mix.
- Fill center of the coconuts with the chicken mixture, sprinkle with toasted almond, and place top, cut from the coconut back on.
- Place in a 350-degree F oven, and bake until well heated, about 25 minutes.
- The coconut meat flavors th mixture.
- If not using the coconut shells, heat mixture and serve over toast points.
- In that case, sprinkle mixture generously with chopped almonds.
- Serve with rice and veggies.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.