Preheat oven to 350°F (175°C).

Prepare chicken breasts by pounding them between plastic wrap to an even thickness.

Whisk together egg and milk in a bowl.

Place fine coconut on a plate.

Dip each chicken breast in the egg mixture, then coat thoroughly with fine coconut.

Line a cookie sheet with foil and spray generously with vegetable oil cooking spray.

Lay coated chicken pieces on the prepared cookie sheet in a single layer.

Spray coated chicken pieces with additional vegetable oil cooking spray.

Bake in the preheated oven for 20-30 minutes, or until the chicken is no longer pink inside.

Turn chicken pieces over after 15 minutes to ensure even cooking and browning.

If the coconut coating is not browned to your liking, place under the broiler for 2 minutes, watching carefully to prevent burning.

Remove the baked chicken to a platter and keep warm.

Prepare the tropical fruit sauce: Spray a non-stick frying pan with vegetable oil cooking spray.

Add olive oil to the pan and heat over medium heat.

Add cubed mango and papaya, and grated fresh ginger to the pan.

Sprinkle with salt and pepper.

Sauté the fruit mixture for 6-8 minutes, or until softened, then reduce the heat.

In a separate bowl, whisk together cornstarch (if using) and milk with sour cream until smooth.

Add the sour cream mixture to the fruit in the frying pan and stir to combine well.

Slowly bring the sauce to a simmer, then simmer for 2-3 minutes, or until slightly thickened.

Spoon the hot sauce over the chicken on the platter.

Sprinkle toasted shredded coconut over the chicken and sauce.

Serve immediately and enjoy!