Tasty

I came across this recipe the other day and it made my mouth water.  So, of course, I decided to make it.  Let me just say it will be added to my recipe collection. :) SO good!

Coconut Crusted Chicken
w/ Apricot Sauce

1 egg
1 cup sweetened coconut flakes
1/2 cup flour (I used whole wheat 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.

Tastes great with brown rice! I used about a 1/4 cup of coconut milk while cooking the rice which went great with the chicken.

Enjoy my friends!