Recipe Alert: Crispy Coconut Chicken

I posted this on the main board also but here it is: 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/Margarine melted or EVOO (which is what I use--requires less & better for you) 1 C. Apricot Preserves, optional 2 T. Dijon Mustard, optional Heat over to 400 degrees. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in shallow baking pan. Drizzle with Butter or EVOO. Bake 25 minutes or until chicken is browned and cooked through, turning once. If you use a meat themometer, chicken should read 165 degrees. Mix apricot preserves and dijon mustard as a sauce for chicken. Hint for those of you with kids: I make tenders like this and my son loves them.

My kid loves crispy coconut shrimp so I bet she would love this! Gotta try it.

That sounds SO tasty, hon!~ Yeah, Lenora, I love coconut shrimp, too! I'll fix this when the kids come over, with fried rice, and an oriental salad! I can only eat a little, but I love to see them, enjoy it! That chicken, will be great, I'll use SF preserves, and it won't be as hard to go down, as the shrimp! Thanks, sweetie!

Sounds so good - I will try it this week. I always marinate my chicken in buttermilk overnight before I bake it in the oven. It makes it super moist.

mmmmmmm... This sounds fab! Thanks for sharing! Will make it some time this week! YUM-O! CN

Thanks for sharing...it sounds yummy!!!