Crispy Coconut Chicken

1 C flaked coconut

1/2 C flour

1/2 t. salt

1/4 t. black pepper

1 1/2 lbs boneless skinless chicken breast halves (however much chicken the mixture will allow)

1 egg, lightly beaten

1/3 C butter or margerine melted on bottom of pan.

heat oven to 400 F. mix coconut, flour, salt, and pepper in medium bowl. dip chicken into egg, then coat with coconut mixture. place in buttered pan. bake 25 minutes or until chicken is browned and cooked through. serve with rice and...

red lobster pina colada dipping sauce:

1/2 C coco lopez cream of coconut (found in the grocery store by the daiquiri and colada mixes)

1/2 C pineapple juice

1/4 C water

2 T crushed pineapple (drained)

1 T sweetened coconut flakes

3 T + 1 t. powder sugar

1 1/2 t. corn starch

3 t. cold water

Mix coco lopez, pineapple juice, water, crushed pineapple, coconut, and powder sugar in a sauce pan. heat on medium low temperature until sauce begins to simmer, stirring frequently. let mixture simmer slowly 10-12 minutes. mix corn starch and water together, add to sauce and blend well. let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. remove from heat and bring to room temperature.

this dinner is also really good with these rolls!

samoan sweet rolls:

1 12 oz package frozen dinner rolls, thawed

1 10 oz can coconut milk

3 T sweetened condensed milk

3/4 C white sugar

Coat a 9x13 pan with cooking spray. coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. place in a prepared dish. set aside and let rise until doubled. (i used pillsbury frozen rolls and didn't have to let them rise at all, fyi). preheat oven to 350 F. in a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. pour this mixture over the top of the rolls as evenly as you can. bake for 30 minutes in the preheated oven, until golden brown. let cool for a few minutes before separating and serving.