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Wednesday, January 29, 2014

Coconut Apricot Chicken

This chicken is scrumptious, to say the least. The coconut and apricot really compliment each other, giving the chicken a very sweet tropical taste. 
It takes very little time to prepare and is something that can be prepared ahead
and set aside to cook later. 

Coconut Apricot Chicken: 
8 chicken breast
3 c. sweetened coconut flakes
1 1/2 c. flour
1 1/2 t. garlic powder
1 1/2 t. salt
3/4 t. pepper
3 eggs
1 1/2 c. buttermilk
1 1/2 c. butter
1 1/2-2 c. apricot/pineapple jam

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place eggs and buttermilk in a bowl and whisk until well blended. Combine flour, coconut and spices in a separate mixing bowl. Dip chicken into egg mixture and then into coconut mixture, place coated chicken onto prepared baking sheet. Repeat until all chicken is coated. Melt butter and drizzle over prepared chicken. Bake for 40-45 minutes or until chicken is cooked through. Place jam in a microwave dish, cook at 30 second intervals until its melted and warm. When serving, top chicken with sauce.  Serve with rice.


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