So, I am excited to share this recipe with you. This has become one of our favorite meals when I’m pressed for time or exhausted after work. You can have the whole thing prepped in no time and the ingredients are staples that I usually have in my pantry.
COCONUT CHICKEN WITH APRICOT SAUCE
Prep time:
Cook time:
Total time:
Serves: 4
Recipe Modified from: cookiemonstercooking
Ingredients
- 1 egg
- splash of milk
- 1 cup unsweetened coconut flakes
- ½ cup Schar gluten free all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 boneless chicken breasts
- 2 tablespoons unsalted butter, melted
- ¼ cup apricot preserves
- 2 tablespoons Dijon mustard
Instructions
- Heat the oven to 400 degrees. Line a medium baking sheet with parchment paper.
- Add the egg and splash of milk to a bowl and lightly beat together. Set aside.
- In a shallow bowl, combine the coconut, flour and spices. Mix until well combined.
- Cut each chicken breast into strips (2-3 depending on the size). Dip each chicken strip into the egg mixture and then into the coconut mixture. Make sure each strip is coated well with the coconut mixture. Place strips on the prepared baking sheet. Drizzle the strips evenly with the melted butter. Bake for 30-35 minutes or until the chicken is cooked through.
- While the chicken is cooking, mix the apricot preserves and mustard in a small bowl until well combined. Serve on the side for dipping or drizzle over the chicken just before serving.
Photo Credit: cookiemonstercooking