More Great Recipes: Main Dish | Poultry


Coconut Chicken


User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


Questions, Comments & Reviews


Yum! I love when food is sweetened with coconut! Thanks for posting. This is going into my BakeSpace cookbook immediately.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11884 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51224 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!