Coconut Chicken With Pina Colada Dip

Ingredients

• 1 tablespoon fresh lime juice
• 1 tablespoon hot pepper sauce
• 1 (14 ounce) cans light coconut milk
• 1 lb boneless skinless chicken breast
• 3/4 cup breadcrumbs
• 1/2 cup sweetened flaked coconut
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

PINA COLADA or PINEAPPLE DIP

• 3 ounces crushed pineapple
• 3 ounces fat free sour cream
• 4 ounces pina colada nonalcoholic drink mix ( no alcohol)

Directions

1. Preheat oven to 400°F.
2. Combine first 3 ingredients in a large plastic bag.
3. Add chicken to bag and seal.
4. Marinate in fridge 1½ hours - turn bag occasionally.
5. Combine bread crumbs, coconut, salt, and pepper in a bowl.
6. Remove chicken from marinade; discard remaining marinade.
7. Dredge chicken, 1 pc at a time into bread crumb mixture.
8. Place chicken on a sprayed baking sheet
9. Coat top of chicken with cooking spray.
10. Bake for 30 minutes or until done.