Coconut Chicken With Pina Colada Dip (7 Points Ww)

By cindyandmojo

Ingredients

• 1 tablespoon fresh lime juice
• 1 tablespoon hot pepper sauce
• 1 (14 ounce) can 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
• 3 ounces crushed pineapple
• 3 ounces fat free sour cream
• 4 ounces pina colada nonalcoholic drink mix (no alcohol)

Preparation

Step 1

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.