I love anything coconut but Jim, Mr. MCYM, is not thrilled with anything coconut so I was not sure he would like this dish. I thought I would give it a try and hope for the best! Although this was not Jim’s favorite dish, I have ever made, he did enjoy it! That was a huge score for me. I can make it again! I have really been wanting anything that reminds me of summer and this hit the spot! I served this over coconut rice but you can serve it over any white rice.
INGREDIENTS
1 Tablespoon fresh lime juice
1 Tablespoon hot pepper sauce
14 ounce can light coconut milk
1 pound boneless, skinless chicken breasts
3/4 cup bread crumbs
1/2 cup sweetened coconut
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces crushed canned pineapple
3 ounces fat free sour cream
4 ounces pina colada non-alcoholic drink mixer
DIRECTIONS
When ready to bake preheat oven to 400 degrees. Combine the lime juice, hot pepper sauce and the coconut milk in a large plastic resealable bag and add the chicken. Marinate in the fridge for about 1 1/2 hours, turning bag once in a while to be sure all of the chicken is coated. Combine bread crumbs, coconut, salt and pepper in a bowl. Remove chicken from fridge and discard marinade. Dredge chicken one piece at a time into the bread crumb mixture and place chicken in a baking dish that has been sprayed with non-stick spray. Bake for 30 minutes or until chicken is cooked through. To make the sauce, simply mix the pineapple, sour cream and pina colada mixer together in a bowl and set aside. Serve chicken over your favorite white rice and top the chicken with the pina colada sauce.
Enjoy!
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