Coconut Chicken I

Ingredients

 * 4 skinless, boneless Chicken Breasts
 * 1 teaspoon Vegetable Oil
 * 1 1/2 onions, chopped
 * 1 Red Bell Pepper, chopped
 * 1 Green Bell Pepper, chopped
 * 1 tablespoon chopped roasted garlic
 * 1/2 (14 ounce) can Coconut Milk
 * salt and pepper to taste
 * 1 pinch crushed Red Pepper flakes

Directions

 * 1) Preheat oven to 425 degrees F (220 degrees C).
 * 2) In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
 * 3) Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
 * 4) Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk.
 * 5) Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.
 * 6) Season with salt, pepper, and red pepper flakes.
 * 7) Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.