Ingredients:
1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14 ounce) cans light coconut milk
1 lb boneless skinless chicken breasts
3/4 cup breadcrumbs
1/2 cup sweetened flaked coconut
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 ounces crushed pineapple
3 ounces fat free sour cream
4 ounces pina colada nonalcoholic drink mix ( no alcohol)
Directions:
Preheat oven to 400 F.
Combine first 3 ingredients in a large plastic bag.
Add chicken to bag and seal.
Marinate in fridge 1 1/2 hours – turn bag occasionally.
Combine bread crumbs, coconut, salt, and pepper in a bowl.
Remove chicken from marinade; discard remaining marinade.
Dredge chicken, 1 pc at a time into bread crumb mixture.
Place chicken on a sprayed baking sheet
Coat top of chicken with cooking spray.
Bake for 30 minutes or until done.
Servings: 4
Time preparation: 0 min.
Time total: 30 min.