|
To serve this crispy coconut
chicken as an appetizer, cut chicken breasts into strips or use chicken tenders. |
|
Crispy Coconut Chicken
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 or margarine, melted
1 C. apricot preserves, optional
2 T. Dijon mustard, optional
Heat oven to 400° F.
Wash your hands.
Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken
into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash
your hands.
Drizzle with melted butter.
Bake 25 minutes or until chicken is browned and cooked through, turning once. If
you stick an instant-read thermometer in the center of the chicken breast, it
should register 165° F.
Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as
sauce with chicken.
|
|
