4- chicken breasts, pounded lightly

6- tablespoons hot pepper jelly

8-tablespoons shredded coconut

4-tablespoons butter or olive oil

1-red onion sliced very thin

4-oz canned coconut milk (or use water)

Salt and pepper to taste

1. In a sauté pan melt butter or olive oil and add onions. 

2. Add the chicken breast and sauté about 3 minutes on each side. 

3. Add the coconut milk or water to deglaze the pan and let reduce. Remove the chicken to a plate. 

4. Stir in the pepper jelly and stir until it forms a smooth glaze. Add the coconut and remove from heat. Use a spoon to glaze the chicken from the pan sauce. 

Serve at once.