Season chicken.

Put cornstarch and egg white in separate bowls.

Dredge chicken in cornstarch then dip in egg white.

Heat skillet with coconut oil over medium high heat.

Add dredged chicken and sauté quickly on each side until golden.  {Do this in batches if you are doubling recipe}

Set cooked chicken on paper towels while you finish browning the rest.  Chicken doesn’t have to be cooked through, it will finish cooking in oven.

Place cooked chicken in a small shallow baking dish.  Drizzle with cream of coconut.

Bake 375 for 15-30 minutes until heated through.  Drizzle additional with additional warm cream of coconut before serving if desired.