4 chicken breasts halved, skinned and deboned
1 (6 oz.) can coconut milk, unsweetened
Juice of 2 fresh limes
1/3 c. rice flour
Pinch of two red peppers
1/3 c. sesame seeds

Make marinade of coconut milk, lime juice and red peppers. Place in plastic bag with chicken breasts and refrigerate overnight. Drain and save marinade. Mix rice flour and sesame seeds. Coat chicken breasts in flour mix. Fry in non stick skillet using 3 tablespoons of olive oil until chicken is golden brown. Remove chicken from skillet; add marinade and some or all of remaining flour to skillet. Cook for a few minutes until thickened pour over chicken. Add lime slices for color.