Thanks to them,(the web address above) my family has a new favorite, and I mean, picture 3 boys (two teenagers) fighting over thirds of this...
Run... don't walk to get the ingredients for this recipe.... it is amazing, and now my kids ask for it at least three times a week.
We also tried it with some of that sweet/spicy Thai sauce, M&M Meat Shop sells it... mmmm. Really good.
Coconut Chicken with Apricot Sauce
Yield: 4 servings
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.
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.
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: Jamie MacDonald, friend of Pennies on a Platter
** My advice, double this recipe! You won't be sorry!