Tuesday, April 17, 2012

Coconut Chicken with Apricot Sauce

You can thank my husband for the poor quality picture you see above. If we eat after dark,  I always put aside a portion to photograph the next day but he was determined to take all the leftovers for lunch the next day. And he leaves for work well before dark. So, I was stuck doing an artificial light pic before going to bed.

Of course, you could also take that as proof that this was a delicious meal!

You know how tasty coconut shrimp is? This is really similar - just easier, healthier, and with chicken. Using an easy two step breading method, you just throw it in the oven to bake. The sauce is even easier - just mixing two ingredients together! The chicken is crispy, but not fried, and very flavorful.

This can also be made ahead of time and frozen!

Coconut Chicken with Apricot Sauce
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 salted butter, melted (I only used 2 tablespoons)
1/4 cup apricot preserves
2 tablespoons Dijon mustard

Preheat the oven to 400˚F. Line a baking sheet with parchment paper or coat with cooking spray.

Lightly beat the egg in a shallow bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl; set aside. Working with one chicken breast at a time, dip the chicken in 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.

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

Source: Pennies on a Platter

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