Follow these steps for perfect results
egg
beaten
sweetened flaked coconut
flaked
flour
garlic powder
salt
black pepper
ground
boneless chicken breasts
unsalted butter
melted
apricot preserves
Dijon mustard
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl.
In a shallow bowl, mix together the coconut, flour, garlic powder, salt, and pepper.
Dip each chicken breast in the beaten egg.
Coat the chicken breast with the coconut mixture.
Place the coated chicken on the prepared baking sheet.
Drizzle the melted butter evenly over the chicken breasts.
Bake for 30 to 40 minutes, flipping halfway through.
In a small bowl, combine the apricot preserves and Dijon mustard.
Chill the apricot sauce in the refrigerator until ready to serve.
Serve the coconut chicken with the chilled apricot sauce.
Expert advice for the best results
Ensure chicken breasts are of uniform thickness for even cooking.
Don't overcrowd the baking sheet to ensure proper browning.
Adjust baking time based on the thickness of the chicken.
Everything you need to know before you start
15 minutes
Apricot sauce can be made 1-2 days ahead.
Serve the chicken over a bed of rice or quinoa. Garnish with chopped parsley.
Rice
Quinoa
Steamed Vegetables
The slight sweetness complements the apricot sauce.
Discover the story behind this recipe
Modern fusion cuisine.
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