Wednesday, July 6, 2011

Coconut Chicken with Apricot Sauce

This is another of those perfect weeknight dinners just waiting to be enjoyed. While coconut may sound like a weird ingredient to pair with chicken, but if you're anything like me you'll find yourself pleasantly surprised. It must be the same reason coconut shrimp is so good, but the coconut adds a nice sweetness to the chicken. Even Ryan liked it and he's not a big fan of coconut. The chicken was flavorful and crunchy and delicious. The apricot sauce was also surprisingly pleasant. I wasn't sure how the dijon would pair with the preserves, but the mustard's bite took the edge off the sweetness making the sauce a nice accompaniment. Just imagine how much kids would enjoy some chicken fingers like this.


I did switch this recipe up just a bit. instead of mixing the coconut with flour I mixed it with panko breadcrumbs for extra crunch (I actually did this in the food processor to make it well combined). I also dredged the chicken in flour before adding it to the egg. Then I pan fried the chicken in a little oil until brown on both sides and tossed the breasts into the oven just to finish cooking through. Baking is healthier, but it was delicious.

Would I make this again? Oh yeah.

Coconut Chicken with Apricot Sauce


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.

1. Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.

2. 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.

3. Bake for 30 to 40 minutes, flipping once halfway.

4. 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.

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

Source: Pennies on a Platter

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