Coconut Chicken with Apricot Sauce

Inspired by a recipe found here.

As you will soon notice, most main dish recipes featured will be chicken dishes. Because neither Natalie nor I eat red meat, most of our dinners consist of poultry or meatless entrees. And, since Bryan's favorite source of protein is chicken breast, it just works out that our diet consists of a LOT of chicken. I don't think this is necessarily bad; white meat chicken is high in protein, low in fat, and can be made (as I'm finding) about a billion different ways. 

This recipe was suggested by my friend Cortney, who is another devoted food blog finder and recipe tryer. I can’t say she’s ever steered me wrong, so I thought I’d give it a try. She said she hides the leftovers in her fridge so she can have them for herself, so that certainly says something. And, as I thought, I was definitely not disappointed by this recipe! It’s got everything you could ever want in a chicken dish: saltiness, sweetness, crunch, melted butter, and lots and lots of flavor. The apricot sauce is different from anything I've tried before. It's a simple, yet versatile, sauce. It's not overly sweet, but does have a kid-friendly flavor profile. I would use it as a dipping sauce for basically any kind of finger food--from french fries to raw veggies.

Coconut Chicken with Apricot Sauce

by Simply Shlee

Keywords: entree chicken apricot coconut coconut chicken

Ingredients (Serves 4)

• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 cup almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless chicken breasts
• 1/2 cup Smart Balance with Olive Oil spread
• 1/4 cup sugar-free apricot preserves
• 2 tablespoons Dijon mustard

Instructions

Preheat the oven to 400F. Line a baking sheet with parchment paper. In a medium bowl, lightly beat the egg and set aside. In a shallow bowl, combine the coconut, four, garlic powder, salt and pepper.

Working with one chicken breast at a time, dip into the egg and coat in the coconut mixture. Place on the baking sheet. Once all chicken has been coated and is on the baking sheet, evenly drizzle with melted butter. Bake for 30-35 minutes, flipping once halfway.

To make the apricot sauce, combine the apricot preserves and Dijon mustard in a small bowl. Refrigerate until ready to serve.

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