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Wednesday, July 14, 2010

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.

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