Pina Colada Chicken

• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breast halves (about 1-1/2 pounds total)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8 1/2 ounce) can cream of coconut
• 1/2 cup heavy cream
• 1 (8 1/4 ounce) can pineapple tidbits, drained
• 10 maraschino cherries, cut in half
• 1/4 cup sweetened flaked coconut, toasted

1. In a large skillet, heat the oil over medium heat.
2. Season the chicken with the salt and pepper and saute for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
3. Remove to a platter and cover to keep warm.
4. Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
5. Stir in the pineapple and cherries and return the chicken to the skillet.
6. Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

vegetable oil, chicken breast halves, salt, black pepper, cream of coconut, heavy cream, pineapple tidbits, maraschino cherries, coconut

Taken from www.food.com/recipe/pina-colada-chicken-256228 (may not work)