Apricot Coconut Chicken
  • 1 cup flaked coconut, chopped
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch strips
  • 1 egg, lightly beaten
  • 1/4 cup butter or margarine, melted
  • 1/2 cup apricot jam
  1. 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 mixed with apricot glaze. Bake at 400°F for 25 minutes or until chicken is browned and cooked through, turning once.