3 skinless, boneless chicken breasts, cut into 1 inch dice
2 yellow sweet potatoes, cut into 1 inch dice
1 red onion, cut in half
4 ounces red wine
1 (10.75 ounce) can shredded coconut
1 (15 ounce) can cooked kidney beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1 (11.25 ounce) can tomato juice
3 tablespoons all-purpose flour
2 tablespoons cheddar cheese, shredded
1 (14.5 ounce) can parmesan cheese, shredded
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken in a 9x13 inch baking dish.
Combine the diced onions, red wine, and coconut in the dish and pour over the chicken.
Press the beans into the inside of the dish.
Sprinkle the shredded cheese over the onions.
Stir the tomato juice, flour, and cheddar onto the chicken.
Cover, and bake for another 10 minutes.
Serve with a dollop of parmesan on the side, and a scoop of fried yellow potato on top.
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