Monday, August 22, 2011

Coconut Chicken

Coconut Chicken with Peach Sauce
1 egg
1 cup coconut
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 peach jam
2 tablespoons Dijon mustard
1 T horseradish
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. Cut each chicken breast in half to make thinner pieces. 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 peach jam, horseradish and the Dijon mustard in a small bowl. 


  1. Is this the same coconut chicken you made for bunko a while back? That was fabulous!

    1. For bunco I made coconut shrimp and teriyaki chicken.


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