Yum.

I made this for dinner a couple nights ago.
The whole fam liked it.

Coconut Chicken with Apricot Sauce

Yield: 4 servings

1 egg

1 cup sweetened coconut flakes

1/2 cup 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.

*Next time I make this I'll dip the chicken in plain yogurt instead of egg.  It came out a teensy bit dry, and i think yogurt will do the trick.*

Photo & Recipe found here via Pinterest.

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