I don’t know if you guys have noticed, but I’m really not much of a meat girl. Rather than steaks and burgers and such, I prefer foods of the sweet variety and carb heavy foods like pasta and bread. Do you feel the same way? What can I say…chocolate and spaghetti are so much more satisfying!
I will however eat chicken. This particular recipe is right up my alley because it uses boneless, skinless chicken breasts plus it’s slathered in coconut and dipped in apricot preserves. Sweet makes everything better.
Note: I made the Apricot sauce as the recipe said but since I don’t like mustard, (actually I despise it) I didn’t enjoy the sauce. Big surprise. But I dipped the chicken in plain apricot preserves and that was fantastic. For those of you who like mustard, I’m sure that you’ll love this sauce paired with the coconut chicken.
Here’s what you’ll need
Start by beating an egg
In another bowl, combine flour, garlic powder, salt, pepper and coconut
Pound your chicken breasts thin. Now’s the time to release your tension, just take it out on the chicken
While Kara’s pounding the chicken, I got started on the dipping sauce. Here’s the apricot preserves
Add 2 tablespoons of dijon mustard
Now, dip your chicken breasts in the egg wash first
And the flour mixture second
Top it off with some melted butter
Dinner is served!
Coconut Chicken with Apricot Sauce
- 1 egg
- 1 cup sweetened coconut flakes
- 1/2 cup flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 boneless chicken breasts
- 1/2 cup unsalted butter, melted
- 1/4 cup apricot preserves
- 2 tbsp Dijon mustard
- Preheat the oven to 400 degrees F. 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.