This is a perfect summertime recipe and easy to make! My girls love when I cut the chicken in strips or nuggets. I like to toss these on a salad.
1 C. flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. black pepper
1/4 t. garlic powder
1 1/2 lbs. boneless skinless chicken breast halves
1 egg, lightly beaten
1/3 C. butter or margarine, melted
1 C. apricot preserves, optional
2 T. Dijon mustard, optional
Heat oven to 400° F.
Wash your hands.
Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash your hands.
Drizzle with melted butter.
Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F.
Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken.
|
|
|
|
|
 |
This looks like a wonderful recipe. I would never have thought to use flaked coconut with chicken, but I am sure it is delicious since I do love anything coconut! The sauce must be fantastic also, this is something I should really try for my family.
I like the idea behind this recipe, but I’m not a big fan of coconut. I think I might substitute some lemon zest and crushed corn flakes for the coconut.
Twitter: AnnJopb
says:
This looks delicious. I think I would use olive oil rather than butter
This looks so yummy. I have been trying to find new recipes for chicken so I’ll have to try this. My husband isn’t a coconut fan though so it’ll be a lone meal.