{Coconut Chicken with Apricot Sauce}

Today is day 5 of the flu that has had me off my feet, back on them, and off again. <sigh>.

I wasn't a fan of the idea of not wishing you a happy weekend and thought I'd share a yummy new recipe from Pennies on a Platter that I tried this week in case you're running low on ideas for the weekend.

What You'll Need:
1 egg
1 c sweetened coconut flakes
1/2 c flour
1/2 t garlic powder
1/2 t salt
1/4 t black pepper
4 boneless chicken breasts
1/2 c unsalted butter, melted
1/4 c apricot preserves
2 T dijon mustard

What To Do:
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.

 Have a Blessed {and healthy} Weekend!