Coconut Chicken With Pineapple Vinaigrette

1. 1

   In a shallow bowl, combine cereal and coconut. Remove skin from chicken if desired. Dip chicken pieces in eggs, then coat with coconut mixture.

2. 2

   Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375u00b0 for 50-60 minutes or until juices run clear.

3. 3

   Meanwhile, in a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add vinegar and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Add green pepper and onion; cook until onion is softened. Stir in pineapple and pimientos; heat through. Serve with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.