Instructions: Preheat the oven to 350F. In a large skillet, melt the butter over medium-high heat, then brown the chicken. Remove the chicken to a 9" x 13" baking pan that has been coated with nonstick vegetable spray; set aside.

In the same skillet, combine the cream of coconut, lime juice, soy sauce, and cornstarch; bring to a boil over medium-high heat. Stir in the remaining ingredients then pout over the chicken. Bake, uncovered, for 50 to 60 minutes, or until no pink remains in the chicken and the juices run clear.

Note: Cream of coconut is usually available in the supermarket beverage section, near other cocktail mixes.

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