Coconut Chicken With Pina Colada Dip

[PurplePuppy]

Coconut Chicken With Pina Colada Dip

Serves 4

Ingredients:
1 tbsp fresh lime juice
1 tbsp hot pepper sauce
14 oz can light coconut milk
1 lb boneless skinless boneless, skinless chicken breast
3⁄4 cup bread crumbs
1⁄2 cup sweetened flaked coconut
1⁄2 tsp salt
1⁄4 tsp black pepper, ground
3 oz crushed canned pineapple
3 oz fat-free sour cream
4 oz pina colada nonalcoholic drink mixer, (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 1½ 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.