This Coconut Chicken with Apricot Sauce comes together in a SNAP! The chicken is simply coated in a crispy coconut crust, then served with a 2-ingredient sweet and sour apricot sauce.
– 1 egg
– 1 cup sweetened coconut flakes
– ½ cup flour
– ½ teaspoon garlic powder
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 4 boneless chicken breasts
– ½ cup unsalted butter melted
– ¼ cup apricot preserves
– 2 tablespoons Dijon mustard
Preheat the oven to 400˚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.