Instructions: Pound chicken if necessary. Dredge each piece in egg and milk mixture, flour, then coconut. If you are a cocoNUT, do both sides (I usually do). Brown in frying pan, CAREFULLY turning both sides. Remove chicken. Now: add Rum, Coco Lopez, and Cream, stirring until rum cooks off, and sauce turns a caramel color.

Pour on top of chicken, and sprinkle with pecans.

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