2 boneless, skinned chicken breasts, halved
1/2 c. lime juice
1 c. hot chicken stock
2 garlic cloves, chopped
Salt and white pepper to taste
1/2 c. slivered almonds
1/4 c. golden raisins
1/4 c. shredded coconut
1 c. sour cream

Combine lime juice, chicken stock, garlic, salt, and white pepper in baking dish. Add chicken breasts and marinate in refrigerator several hours. Bake chicken in marinade in 350 degree oven for 45 minutes, covered.

In saucepan, combine sour cream and 1/4 cup hot marinade. Add raisins, coconut, and almonds. Simmer several minutes but do not boil. Place chicken and sauce in serving dish. Serve over hot rice.