1 Heat the oven to 190C, (170C fan), Gas 5. Combine the lightly beaten egg and milk in a shallow bowl and mix together.
2 Put the coconut into another shallow bowl. Season the chicken with salt and no pepper.
3 Dip each chicken breast into the egg mixture, turning over to coat well.
4 Press 1 chicken breast into the coconut, turn to completely cover, repeat with the other piece of chicken.
5 Put the chicken onto a greased baking tray, drizzle with oil and cook for 20 mins until pale golden and juices run clear when inserted with a knife.
6 Meanwhile, put the chillies into a non-stick pan and cook for 30 seconds, add the tomatoes and sugar and simmer to reduce for 10 mins (taking care to watch it).
7 Cook the rice according to pack instructions. Serve the chicken with the sweet chilli sauce, rice and salad of your choice.
Line the baking tray with a non-stick Teflon sheet.
No time to make the sweet chilli sauce? Use bought Sweet Chilli Jam.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.