Coconut Chicken

Coconut Chicken with Apricot Sauce

Ingredients:

-1 egg
-1 cup sweetened coconut flakes
-1/2 cup coconut 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

Directions:

-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.

(Resources: www.seededatthetable.com)



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