Dinner Served: Coconut Chicken with Apricot Glaze

This Coconut Chicken recipe was so yummy and actually turned out to be a pretty low maintenance meal that simmered and cooked while I got to catch up on the latest episode of Louie. The apricot dijon glaze was a perfect pairing and you can serve it on a bed of rice, mashed potatoes, salad, or veggies. Would even make good in a wrap! Enjoy! xo

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

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.  Dip each piece of chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Before popping in the oven, 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. 

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