Coconut Chicken Strips

Ingredients:

3/4 cup pineapple juice, divided
1 cup cream of coconut, divided
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice-wine vinegar
2 pounds boneless organic or free range chicken breasts, cut into strips
1 cup flour
sea salt and pepper to taste
6 organic or free range eggs, beaten
1 (2 pound) bag shredded coconut (sulfite free)
3/4 to 1 cup peanut oil
1/4 cup organic heavy whipping cream

Instructions:

In a large bowl mix 1/4 cup of pineapple juice, 1/4 cup of cream of cocunut, soy sauce, brown sugar and wine vinegar.   Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight.  In a pie plate, combine flour, salt and pepper.  In a bowl beat eggs and mix with 1/4 cup cream of coconut.  In another bowl pour shredded coconut.  Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut.  In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat.  Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut.  Remove chicken and drain any leftover oil.  Place 1/2 cup pineapple juice and 1/2 cup cream of coconut and heavy whipping cream in pan.  Cook until thick, scraping drippings from bottom of the skillet.  Pour sauce over chicken strips.