COCONUT CHICKEN

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 cup BAKER'S ANGEL FLAKE Coconut
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 pounds boneless skinless chicken breast halves , cut into 1-inch strips
  • 1 egg, lightly beaten
  • 1/3 cup butter or margarine, melted
  • 1 cup apricot preserves (optional)
  • 2 tablespoons Dijon mustard (optional)

Directions

  • Heat oven to 400 degrees F.
  • Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter.
  • Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired.
  • Apricot Dipping Sauce: Mix 1 cup apricot preserves and 2 tablespoons Dijon mustard until well blended.

Notes

Categories: Main Dish  Poultry 

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