coconut chicken with apricot sauce

Yumm. Yumm. Yum! This chicken was super tasty! It is a great way to change up your normal chicken breast routine. The coconut gives a nice fresh sweetness and crunch. The apricot sauce is wonderfully tangy. If you’re needing to get out of a boring chicken rut then try this! It might become one of your favorites!


recipe adapted from

1 egg

1 c. sweetened coconut flakes

1/2 c. flour

1/2 tsp. garlic powder

1/4 tsp. chili powder

1/2 tsp. salt

1/4 tsp. black pepper

4 boneless chicken breasts

1/4 c. unsalted butter, melted
1/4 c. apricot preserves
2 tbls. Dijon mustard


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

Lightly beat the egg in a medium bowl; set aside.  Mix the coconut, flour, garlic and chili 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 refrigerator until ready to serve.


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