1/3 c. flaked coconut
2 tbsp. butter
8 lg. boneless chicken breasts, skinned
1 tbsp. finely chopped fresh ginger or 3/4 tsp. ground ginger
1/2 tsp. salt
1 c. whipping cream
3 lg. firm, ripe bananas, quartered
1 lg. ripe papaya, peeled, seeded, halved & sliced
Garnish: Lime wedges

Toast coconut in 300 degree oven for 10 minutes. Set aside. In a large frying pan, brown chicken breasts in butter. Sprinkle ginger, 3 tablespoons coconut and salt over chicken. Add cream, cover and cook over medium heat for 10 minutes or until done. Remove chicken and arrange with fruit on a large platter. Spoon sauce over chicken and sprinkle with remaining toasted coconut. Garnish with limes to be squeezed over chicken and fruit.