Ingredients:
6 small chicken breasts
1/2 cup sweet and condensed milk
1 cup dried coconut
2 tbsp oat flour (can use other types of flour, but I like oat flour the best) - grind up oats in blender - and boom, you've got oat flour!
1 tsp salt
2-3 tsp pepper
1 tbsp olive oil
Directions:
1) Trim chicken breats - we try to make this as fat free as possible.
2) Preheat oven to 350 degrees, and heat large skillet over medium heat (with olive oil).
3) Mix together coconut, flour, salt and pepper onto a plate.
4) Lightly coat chicken breasts in sweet and condensed milk, then dredge in coconut mixture.
5) Place coconut coated chicken in skillet. Cook until the coconut is golden brown (c0conut may stick to pan).
6) Remove from skillet, place in oven safe glass baking pan (remove any left over coconut and add back to chicken), and cook for 20-30 minutes, until juices run clear.
See! Easy recipe, but really good! Also, if you like pepper, the pepper gives a really good flavor along with the sweet coconut, so if you're brave, add a little more.
