Coconut Kabocha with Chicken

Ingredients

 * two (2) chicken breasts cut into one-inch (1") chunks
 * one (1) Kabocha squash peeled, de-seeded, and cut into one eighth inch to one quarter inch (⅛"-¼") slices
 * one (1) cup unsweetened grated or shredded coconut
 * one (1) cup of a sweet and sour sauce like this one
 * water

Preparation

 * 1) Place the coconut, chicken chunks and squash slices in a 13"×9" pan.  Sprinkle a half-cup of the sauce over chicken and squash and toss or stir to cover evenly.
 * 2) Arrange chicken at bottom of pan completely covered by squash slices.
 * 3) Bake uncovered in an oven at 400° for ten minutes.
 * 4) Stir, add a quarter inch of water at the bottom of pan, and cover loosely with aluminum foil or a cookie sheet.  Bake for an additional thirty minutes.