2 pounds skinless, boneless chicken breast halves
1/4 cup butter
2 tablespoons all-purpose flour
1 (14 ounce) can coconut milk
1 teaspoon salt salt
1 (8 ounce) package cream cheese, chopped
1 (8 ounce) can cream of chicken soup
1 (3 ounce) bag instant coconut cream cheese
1/8 cup coconut milk
1/2 block butter, melted
2 eggs
1/3 cup all-purpose flour
1/2 teaspoon paprika
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Sift all of the flour into a medium bowl. Make a well in center and pour in the milk and salt. Mix together, then set aside.
Place chicken pieces onto the flour round, roll and butter, — press any excess flour around the edges to seal.
To the remaining flour add cream cheese, coconut milk, salt, cream cheese mixture, coconut milk, chicken, eggs, flour, paprika and butter. Mix together all of the ingredients until well blended.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes.
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