Baked Coconut Chicken with Fresh Chutney

Ingredients

• 3/4 - cup Coco Lopez® Cream of Coconut
• 1/4 - cup soy sauce
• 8 - 5-ounce halves boneless, skinless chicken breasts
• 1 - quart 2 cups EP chopped nectarines or apples
• 1 - cup raisins
• 1/2 - cup lemon, seeded and chopped
• 2/3 - cup firmly packed light brown sugar
• 1/2 - cup cider vinegar
• 5 - teaspoons ginger root, pared and finely chopped
• 3/4 - teaspoon curry powder
• 2 - teaspoons finely chopped garlic
• 1/2 - cup flaked coconut