Chicken - Breast [Bk] 'Caribbean Coconut

By Kwasome

Ingredients

• 4 skinless, boneless chicken breasts
• 1 tsp olive oil
• 1 1/2 onion, chopped
• red bell pepper, chopped
• green bell pepper, chopped
• 1 to 1 1/2 Tbs roasted and chopped garlic
• 1/2 (14 ounce) can coconut milk salt and pepper to taste
• 1 pinch crushed red pepper flakes to taste

Preparation

Step 1

1 Preheat oven to 425 degrees F (220 degrees C). In a large skillet, saute chicken breast in olive oil until the chicken just begins to brown. Stir onions, green bell peppers, and red bell peppers into the skillet with the chicken. Saute until the onions are translucent.

2 When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.

3 Transfer the mixture to a 9 x 13 inch baking dish and bake in a 425-degree F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.