1 C. flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. black pepper
1/4 t. garlic powder
1 1/2 lbs. boneless skinless chicken breast halves
1 egg, lightly beaten
1/3 C. butter or margarine, melted
1 C. apricot preserves, optional
2 T. Dijon mustard, optional
Heat oven to 400° F. Wash your hands. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash your hands. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F. Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken.
I got this from sweetnicks I think. It was surprisingly yummy. Nice because it was really different than what I usually make. I made it dairy free by just omitting the butter. I also found there was way too much coating and so I used most of it and didn't need to. Maybe use a bit less flour than called for. The sauce was really yummy. I used twice the fruit apricot jam from President's Choice.
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2 comments:
So far Eric has mentioned the sauce from this dish at least half a dozen times since we had it and how it would go well with various other things. A dipping sauce for this, a great saucer for that, he obviously really enjoyed it :)
This recipe is about 12 points per serving for just the chicken. You can bring it down to 9 by halving the flour and using blue menu jam.
You could probably also bring the points down another point by not using too much of the sauce (1/8 instead of 1/4)
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