A few months ago a friend of mine started an email recipe exchange with several of her friends. Although I’m not exactly hurting to find new recipes, I was excited to join the group and see what everyone would share each month.
I’m embarrassed to say that since I have so many recipes already bookmarked from cookbooks and food blogs, I haven’t had a chance to try hardly any of the new recipes from the email exchange. However, a couple of weeks ago I decided to sit down and print them out, then chose a few to make that week. I’m so glad I did this because we discovered one of our favorite dinners, this coconut chicken.
You know I’m always overjoyed with finding recipes that can be put together in a snap. The longest step for making these besides the baking time is preheating the oven. After dipping the chicken breasts in the beaten egg and then the coconut mixture, just bake them for a little over a half an hour. Meanwhile, preparing the apricot sauce is even easier. Don’t share the secret, but that delicious dip is simply a concoction of apricot preserves and Dijon mustard. That’s it!
Adding the sauce to the chicken makes it reminiscent to a sweet and sour chicken plate you may order at a Chinese restaurant. But, the crispy coconut coating takes it many more levels above.
Don’t forget, you can submit your recipes by clicking on the “Submit Recipe” menu option in the toolbar above. I will choose one recipe to feature each month, and interview you if your recipe is chosen. I’ve seen some great recipes submitted, so get yours in today!
Coconut Chicken with Apricot Sauce
Yield: 4 servings
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. 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.
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: Jamie MacDonald, friend of Pennies on a Platter
Serve with: Garlic Rice Pilaf