I tried another new one tonight, and its another keeper!
Caribbean Coconut Chicken
12 Oz. boneless skinless chicken breast
1 tablespoon olive oil
1 cup chopped onion
3/4 cup chopped green bell pepper
1 tablespoon minced garlic
1/2 can (about 7 ounces) lite coconut milk
Salt and pepper to taste
Pinch crushed red pepper flakes
Preheat oven to 425.
In a large skillet, brown the chicken breasts in the olive oil. Stir onions and peppers into the skillet with the chicken. Saute until onions are translucent, then stir in garlic and coconut milk. Let cook for 5 to 8 minutes. Remove from heat, and stir in salt, pepper, and red pepper flakes.
Transfer to a 9X13 pan, bake inn 425 oven for 45 minutes, until coconut milk is reduced, vegetables cook down and chicken is tender.