Tuesday, February 28, 2012

Coconut Chicken with Apricot Sauce

262. Hats off to my fellow bloggers who post fabulous recipes!!! This is one of those jewels!
We found this recipe and just had to make it. We were not disappointed. The recipe is for Coconut Chicken with Apricot Sauce from Pennies on a Platter's Blog. This is a keeper and would be great on skewers or bamboo sticks as an appetizer. The recipe was easy, with several ingredients and came together within 40 minutes.
Coconut Chicken with Apricot Sauce

Yield: 4 servings

1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
4 boneless chicken breasts trimmed and cut into strips, pat with paper towels to dry
1/2 cup butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard or deli mustard

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

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.

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.

Serve with rice and a vegetable. The apricot sauce is just wonderful!

"The discovery of a new dish does more for the happiness of mankind than the discovery of a star. "
~Anthelme Brillat-Savarin

"Hunger is the best sauce in the world."

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