Pina Colada Chicken - cooking recipe

Ingredients

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

Preparation

In a large skillet, heat the oil over medium heat.
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.
Remove to a platter and cover to keep warm.
Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
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.