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    Crispy Coconut Chicken


    Source of Recipe


    Amanda

    List of Ingredients




    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

    Recipe



    Heat oven to 400° F. 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.

 

 

 

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