Coconut Chicken with Apricot Sauce

I printed this off a Food Blog called Pennies on a Platter.  I printed it in 2008 and just made it while I was in Ohio in 2014. I love coconut shrimp and so I thought I would give this a try.  It was really pretty good.

Coconut Chicken with Apricot Sauce

I pounded the chicken a little and then cut it into strips. I liked it much better than whole pieces. I also don’t like that much mustard, so I did cut down the mustard. You can always add more mustard, but you can’t take it out.

Ingredients

• 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
• 1/4 cup apricot preserves
• 2 tablespoons Dijon mustard ( I used 1 1/2 teaspoon)

Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with the parchment paper.
2. 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.
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3. 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.
4. To prepare the apricot sauce, mix the apricot preserves and the Dion mustard in a small bowl. Chill in the refrigerator until ready to serve.
5. 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 degrees for 20 minutes.