Preheat the oven to 350F. In a large skillet, melt the butter over
medium-high heat, then brown the chicken. Remove the chicken to a 9" x 13"
baking pan that has been coated with nonstick vegetable spray; set aside.
In the same skillet, combine the cream of coconut, lime juice, soy sauce,
and cornstarch; bring to a boil over medium-high heat. Stir in the
remaining ingredients then pout over the chicken. Bake, uncovered, for 50
to 60 minutes, or until no pink remains in the chicken and the juices run
clear.
Note: Cream of coconut is usually available in the supermarket beverage
section, near other cocktail mixes.
Adapted from recipe courtesy of Coco Lopez
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1038 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998
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