Coconut Chicken with Apricot Sauce
For our first anniversary I left work early, and surprised K with this meal when he came home. It was quite a surprise, as the ride I’d arranged to bring him home forgot, so it ended up being an interesting night, but we at least had this amazing meal. K has turned me into a coconut lover, and this Coconut Chicken with Apricot Sauce is so easy to make, and so tasty.
Ingredients
2 eggs
1 cup coconut flakes
1 cup flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
4 boneless, skinless chicken breasts
1/2 cup unsalted butter, melted
1/3+ cup apricot preserves
1/2 – 1 Tbsp. Dijon mustard (start with 1/2, then taste and work up from there)
Instructions
1
Preheat the oven to 400 degrees.
2
Line a baking sheet with parchment paper, or grease the baking sheet.. 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 melted butter. Bake for 30-40 minutes, flipping once halfway through.
3
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, or, if you prefer warm, heat up. Serve over rice.
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