Pina Colada Chicken

Pina Colada Chicken
4 servings

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 can (8-1/2 ounces) cream of coconut
1/2 cup heavy cream
1 can (8-1/4 ounces) 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. Season the chicken with the salt and pepper, and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear. Remove to a platter and cover to keep warm. 2. Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined. 3. Stir in the pineapple and cherries, and return the chicken to the skillet. Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.