I just tried this recipe for the first time tonight and let me tell you, I am so glad I did! Not only did it taste GREAT, but it was super easy! Hope you enjoy it as much as I did!!


COCONUT CHICKEN WITH APRICOT SAUCE


Yield: 4 servings


1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper 
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard


Preheat oven to 400 degrees. Line a baking sheet with parchment paper ( I used foil)


Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. One at a time, dip the chicken into the beaten egg and then coat with the coconut mixture. Place on baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30-40 min, turning over once halfway through. 


To prepare the apricot sauce, mix the apricot preserves and dijon mustard in a small bowl. Chill in the refrigerator until ready to serve. 


Serve with rice or your favorite side :) Happy Cooking. 


** FREEZER FRIENDLY** After baking the chicken, let cool completely then freeze in a freezer bag for up to one month. To reheat, bake in a preheated oven @ 400 degrees for 20 min.