Friday, February 24, 2012

Coconut Chicken with Apricot Sauce

This was one of the first recipes I pinned when I joined pinterest, and we only now got around to trying it, but it definitely will not be the last time we make this, we both loved it and I'm even thinking about putting it back on the menu plan for next week! Original recipe can be found over at Pennies on a platter.

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
1/2 cup apricot preserves
1 tablespoon Dijon mustard

Preheat the oven to 400

Mix together the coconut, flour, garlic powder, salt and pepper in a shallow bowl. In a seperate bowl beat the egg. Dip the chicken into the egg, then coat with the coconut mixture, and place on a baking tray. Pour the melted butter over the chicken, bake for 15 minutes, flip the chicken over and bake for a further 15 minutes.

To make the sauce, combine the apricot and mustard in a small saucepan and heat until the preserves and mustard have combined.

See other recipes at The Grocery Cart Challenge

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