Thai Coconut Chicken

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

Make a 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 coconut 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.