Coconut Chicken With Pina Colada Dip (7 Points Ww)

• 1 tablespoon fresh lime juice
• 1 tablespoon hot pepper sauce
• 1 (14 ounce) can light coconut milk
• 1 lb boneless skinless chicken breast
• 3/4 cup breadcrumbs
• 1/2 cup sweetened flaked coconut
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• PINA COLADA or PINEAPPLE DIP
• 3 ounces crushed pineapple
• 3 ounces fat free sour cream
• 4 ounces pina colada nonalcoholic drink mix (no alcohol)

1. Preheat oven to 400u0b0F.
2. Combine first 3 ingredients in a large plastic bag.
3. Add chicken to bag and seal.
4. Marinate in fridge 11/2 hours - turn bag occasionally.
5. Combine bread crumbs, coconut, salt, and pepper in a bowl.
6. Remove chicken from marinade; discard remaining marinade.
7. Dredge chicken, 1 pc at a time into bread crumb mixture.
8. Place chicken on a sprayed baking sheet
9. Coat top of chicken with cooking spray.
10. Bake for 30 minutes or until done.

lime juice, hot pepper, light coconut milk, chicken breast, breadcrumbs, coconut, salt, ground pepper, colada, pineapple, sour cream, colada nonalcoholic

Taken from www.food.com/recipe/coconut-chicken-with-pina-colada-dip-7-points-ww-130707 (may not work)