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Ingredients
| eggs: 1 |
| sweetened flaked coconut meat: 1 cup |
| all-purpose flour (unsifted): 1/2 cup |
| garlic powder: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| chicken breasts: 4 breasts |
| unsalted butter: 1/2 cup (melted) |
| apricot preserves: 1/4 cup |
| Dijon mustard: 2 Tbl |
Coconut Chicken With Apricot Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Preheat the oven to 400ËšF. Line a baking sheet with parchment paper.
- Lightly beat the egg in a medium bowl; set aside.
- Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
- Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.
- Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.
- Bake for 30 to 40 minutes, flipping once halfway.
- To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.