Pina Colada Chicken

Pina Colada Chicken
Drink in the spirits of the tropics with this flavorful chicken dish that gets
its pizzazz and inspiration from the tastes of a popular pineapple and coconut
concoction! They'll beg you for this recipe!

1 tablespoon vegetable oil
* 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 can (8-1/2 ounces) cream of coconut
* 1/2 cup heavy cream
* 1 can (8-1/4 ounces) pineapple tidbits, drained
* 10 maraschino cherries, cut in half
* 1/4 cup sweetened flaked coconut, toasted

In a large skillet, heat the oil over medium heat. Season the chicken with the salt and pepper, and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear. Remove to a platter and cover to keep warm. Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined. Stir in the pineapple and cherries, and return the chicken to the skillet. Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.