Tropical Baked Chicken
4 boneless, skinless chicken breasts - about 1 1/2 pounds
8 ounces crushed pineapple with juice
6 ounces frozen limeade, thawed
1/4 cup dark rum
1/8 teaspoon 5-spice powder
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons flaked coconut
Preheat oven to 375°. Grease an 8 x 11-inch baking dish.
Combine pineapple with juice, limeade, rum and 5-spice powder in a medium bowl.
Combine flour, salt and pepper in a shallow dish and mix well. Dip chicken breasts in flour mixture, coating well.
Heat butter in a large skillet over medium heat, add chicken and saute until well browned and just cooked through, 4-5 minutes per side. Transfer chicken to prepared baking dish, spoon pineaple mixture evenly over chicken and top with coconut. Bake, uncovered, for 25-35 minutes, until hot throughout and sauce is bubbling and has thickened. Serve chicken over rice, topped with sauce. Serves 4.
Chicken coated with flour
Well browned after 5 minutes in the skillet
Ready to bake
Sauce has thickened, coconut is toasted
Served over brown rice
