12 chicken breasts
3/4 stick butter
1 tsp. ground ginger
1/2 c. flaked coconut

Make Curry Glaze and set aside.

CURRY GLAZE:

8 slices bacon, cut in pieces
2 tbsp. flour
1 tbsp. curry powder
1 tbsp. sugar
1 tsp. salt
1 tsp. bottled steak sauce
2 bouillon cubes
1 c. water
3 tbsp. lemon juice
1 jar baby food apricot
1 lg. onion

Fry bacon slowly, just until fat starts to cook out. Stir in chopped onion. Saute until soft. (If not using bacon, use butter.)

Blend in flour, curry and steak sauce until mixture bubbles. Stir in remaining ingredients. Heat and simmer, uncovered for 15 minutes or until thickened.

Melt butter in large shallow pan. Stir in ginger. Roll chicken in mixture and coat well. Arrange skin side up in a single layer in pan.

Spoon curry glaze over chicken to make a very thick coating.

Bake, uncovered in moderate oven, 350 degrees, basting often with glaze. Bake 1 hour and 20 minutes. Sprinkle with coconut and bake 10 minutes longer.