Creamy Stuffed BBQ Chicken

Inspired by a recipe found here.

When we first moved in together, it was late May and, therefore, BBQ season. The weather was warm and Bryan, Natalie and I spent all the time we could outside. Though I don't eat red meat, there are few aromas more appealing to me than that of grilling meat. It says happiness, warmth, summertime, and comfort all in one whiff. I couldn't wait for Memorial Day weekend and all the grilled deliciousness it had to offer. But it didn't turn out as planned. It instead rained. Horribly. Not wanting to give up my dreams of summertime food, Bryan found this recipe. It made me want to marry him. So simple in ingredients, this chicken gives all the flavor of a Memorial Day picnic without the grill! It's also a bit more sophisticated than pan-fried burgers, but just as easy to prepare. Creamy, tangy, and juicy... the perfect cookout food without cooking out. Can't wait for another rained out BBQ!

Creamy Stuffed BBQ Chicken

by Simply Shlee

Keywords: bake entree low-carb apricot chicken cheese barbecue sauce July 4th American summer spring

Ingredients (Serves 4)

• 4 small boneless skinless chicken breast halves
• 4oz. cream cheese, softened
• 3 green onions, thinly sliced
• 1 Tbsp. chopped fresh parsley
• 1 clove garlic, minced
• 1/3 cup barbecue sauce (I used Annie's)
• 3 Tbsp. apricot preserves
• 1/4 tsp. hot pepper sauce

Instructions

Preheat oven to 375ºF.

Pound chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.

Mix barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.

Bake 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min.

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Baked Eggplant Parmesan

Inspired by a recipe found here.

I have fond memories of eggplant parmesan. Growing up, my dad would sometimes order take-out from local Italian restaurants. Our town is small, but there always are, at any given moment, at least five Italian restaurants open for business. While other businesses came and went, our family favorite stood the test of time and remains open today. Anyway, my dad would either order a Sicilian style pizza for my family to share or he would allow us to choose individual dishes. When this was the case, I would ALWAYS--no matter what--choose an eggplant parmesan sub. Ohhhh my deliciousness. See, it was a very rare occasion that my dad would order take out and the excitement I would get from eating my deliciously saucy, crispy, fried, cheesy sub could compare to that experienced on Christmas morning. Well, maybe not Christmas, but certainly Easter and Halloween combined. It was just so good. So, so good. I NEEDED to find a recipe that could compete with my memories. This is it.

Along with the baked southwestern eggrolls, this recipe is ranked in the top ten for Bryan's favorites. Though the eggplant parmesan is much more involved than the eggrolls, the result is incredible. A delicious casserole dish filled with cheesy, crunchy, saucy goodness that can top any Italian restaurant's fried version. And, as I mentioned, eggplant parmesan is probably my own favorite thing to eat as well. I crave it often, cook it often, and eat it often. I eat it hot, I sneak it out of the refrigerator cold. There's just something about it that gets me. I'm almost certain it's my food soulmate.

Baked Eggplant Parmesan

by Simply Shlee

Ingredients (Serves 6)

For the Eggplant:

• 2 lbs. eggplant, peeled and cut crosswise into 1/4-inch-thick rounds
• 1 tbsp. salt
• 4 cups panko breadcrumbs
• 1 cup grated Parmesan
• Salt and pepper
• 1 cup all-purpose flour
• 4 large eggs
• 6 tablespoons vegetable oil

For the Tomato Sauce

• 2 14 1/2 oz. cans diced tomatoes
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 1/4 tsp. red pepper flakes
• 1/2 cup coarsely chopped fresh basil leaves
• Salt and pepper

For the Baking

• 2 cups mozzarella, shredded
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

To make the eggplant:

In a bowl, toss half of the eggplant slices and 1 1/2 teaspoons salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand 30-45 mins. until eggplant releases liquid. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

While eggplant is draining, heat oven to 425 F.

In a shallow dish, combine breadcrumbs, Parmesan, salt and pepper. Set aside.

Combine flour and 1 teaspoon pepper in large zip-lock bag; shake to combine. Beat eggs in second dish. Place 8 to 10 eggplant slices in bag with flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture. Set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

To make the sauce:

While eggplant bakes, process 2 cans diced tomatoes in food processor or blender until almost smooth.

Heat olive oil, garlic and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until garlic is light golden, about 3 minutes; stir in processed and remaining can of tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer until slightly thickened and reduced, about 15 minutes. Stir in basil and season to taste.

To assemble:

Spread 1 cup tomato sauce in bottom of 13-by-9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with 1/2 cup Parmesan and remaining mozzarella.

Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes, scatter basil over top, and serve, passing remaining tomato sauce separately.

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Chicken with Tomato-Herb Pan Sauce

Inspired by a recipe found here.

Since Bryan and I got our own apartment in May of last year, we have been making new recipes each night for dinner. He cooks a few days out of the week and I do as well. We both enjoy cooking and eating food probably more than is appropriate. Because there's an exorbitant amount of recipes available, we thought it would be fun to never repeat a recipe for as long as we could go. Well, a year later, we still haven't repeated any recipes. Except this one. See, Bryan and I also don't share what recipes we're planning for the week. We food shop together and can only guess what the other is making based on the ingredients selected. It just happened that we both chose this recipe on the same week! It's not THAT surprising. This chicken went viral quicker than a Kardashian divorce. Rather than switching out for a different recipe, we decided we'd just eat it twice that week and see who cooks it better. I won (hurrah!).

It's a really simple, but impressive recipe. The herbed butter really makes all the difference in the cooking of the chicken and the flavors of the sauce. It balances the sweet tartness of the tomatoes and adds a creaminess to the tomato juices. And, I gotta say, whenever scraping of brown bits is involved in a recipe, I am immediately a fan. Nothing quite compares to charred bits of flavor being incorporated into another piece of the recipe. It's a great flavor continuity that I just get giddy about.

Chicken with Tomato Herb Pan Sauce

by Simply Shlee

Ingredients (Serves 4)

• 2 boneless, skinless chicken breasts, halved (4 halves total)
• Salt and pepper
• ¾ cup flour
• 2 tbsp. butter, room temperature
• 1/2 tsp. minced garlic
• 1½ tsp. fresh oregano, chopped
• ½ tsp. sweet paprika
• Salt and pepper
• 2 tsp. olive oil
• 2 cups cherry tomatoes
• 1/3 cup chicken broth
• 1 tbsp. fresh parsley, chopped

Instructions

Season chicken breast halves with salt and pepper. Dip in shallow dish of flour, shake off excess. Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tbsp. of the butter mixture. Add the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 4 minutes per side. Remove chicken from pan, transfer to a plate, and set aside.

Add the tomatoes to the skillet. Cook until the tomatoes begin to char and burst, stirring occasionally for about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly with the back of a fork to release their juices and continue stirring until the butter is melted. Add the broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more.

Transfer chicken to serving plates, top with sauce and garnish with parsley.

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White Chicken Chili

Inspired by a recipe found here.

WARNING: This is NOT a recipe for calorie-counters, scale watchers, or anyone else not wanting to feel glorious remorse after eating a heaping bowl full of this creamy, deliciously fattening chili.

That being said, ohmygosh this chili is so good. The cream... the butter... the spice... the cream... the cream... Ohhhhh my. I have the firm belief that even in a healthy lifestyle, if you deprive yourself from the things you love completely then you're not only more likely to try to fill the cravings with an abundance of just "okay" food (making you consume probably the same amount of calories, but not having the satisfaction), but you're also going to be a lot sadder. Who wants to never enjoy a piece of cake again? If I can't have my penne vodka from my favorite Italian restaurant every once in a while, well I might as well just end it. Bryan incorporates a "cheat day" into his diet every week or so, which he says helps him regulate his metabolism. It's been working for him, so I'll buy that. Especially if it means I get to cook this.

White chili is something I've never tried before. Because of this, I deeply regret the years I have spent without it. It's just too simple to make, filled with hearty beans and chicken, and engulfed in a creamy spiciness that not even the best enchilada in town can compete with. Though the days are getting warmer, I still won't let go of these wonderful wintry warm belly fillers. This recipe is fully customize-able where sauteed peppers, varied beans, different cheeses, and other spices may be added or subtracted according to your tastes. Go crazy. And embrace the satisfying feeling of eating a bowl of happiness.

White Chicken Chili

by Simply Shlee

Ingredients (Serves 12)

• 1 onion, chopped
• 1 tsp, minced garlic
• 1/2 cup flour
• 1 cup butter
• 4 cups half and half
• 1 1/2 cups of chicken broth
• 2 cans great northern beans, drained and rinsed
• 1 can navy beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 3 (4 oz) cans chopped green chilies
• 4 boneless skinless chicken breasts cooked and sliced into small pieces
• 2 cups grated Monterrey Jack cheese
• 1 tsp. Tabasco sauce
• 2 tsp. of chili powder
• 1 tsp. cumin

Instructions

Cook onion and garlic in 2 tbsps. butter until soft, not brown. Set aside.

Make a roux by melting the remaining butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.

Add the half and half and chicken broth. Simmer 3 minutes or until thick.

Pour mixture into a crockpot then add the beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste.

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Three Cheese Chicken Penne Pasta Bake

Inspired by a recipe found here.

April showers... make me want to curl up in sweats and make pasta bakes. True story. As we already know, I love pasta. I would eat it all day, everyday, with just intermittent sprinkles of coffee and sweets to balance my diet. In a perfect world, that would be not only acceptable, but would (paired with exercise, of course) make for an Olympic gold medalist. But alas, here we are in a world where a steady diet of coffee, pasta, and sweets make for a bigger waistline and nutrient-deprived body. SIGH... But. There are ways to ease the sting.

Brown rice pasta, spinach, and low-fat cheeses are healthful additions to this bake, yet do not compromise the coveted comfort level of baked pasta. With the addition of chicken breast, this once carb-heavy dish becomes a well-balanced meal. And it's delicious. Bryan loves it, I love it (was that a surprise?), and, most importantly, it passed the Natalie Test-- my two-year-old daughter eats it without hesitation. It's simple to make and reheats wonderfully. The recipe also lends itself to a lot of variation. I think next time I'll add onion and zucchini to the bake to up the veggie content as well as add another layer of flavor. Customize it to meet the preferences of your family and sneak some veggies into those kids!

Three Cheese Chicken Penne Pasta Bake

by Simply Shlee

Keywords: bake entree chicken pasta cheese spinach Italian

Ingredients (Serves 4)

• 1 1/2 cups brown rice penne pasta
• 9 oz. fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil
• 14 oz. spaghetti sauce
• 1 tsp. minced garlic
• 1 14-1/2 oz. can diced tomatoes, drained
• 2 oz. low-fat cream cheese, cubed
• 1 cup shredded low-fat mozzarella cheese, divided
• 2 Tbsp. grated Parmesan cheese

Instructions

Preheat oven to 375F.

Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Drizzle skillet with olive oil and cook chicken and basil on medium-high heat for about 3 mins.

Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 mins. or until chicken is done. Stir in cream cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole dish.

Bake 20 mins. Sprinkle with remaining cheeses. Bake 5 mins. or until mozzarella is melted.

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Baked Southwestern Egg Rolls

Inspired by a recipe found here.

Happy Earth Day Birthday (well, yesterday...), Bryan! Though the dreary weather put a damper on our plans to spend the day outside taking walks and playing at the park with Natalie, his requested birthday dinner and dessert were still a go! I made this recipe for the first time in the summer and was blown away by its simplicity and its flavor. 

I am obsessed with Southwestern and Mexican cuisine. I would eat anything as long as it’s paired with cumin or chipotle. Literally anything. I found a recipe for baked southwestern egg rolls and jumped at the chance to make such an unusual treat. Let me tell you—they are absolutely amazing.  Gooey, cheesy, spicy, crunchy, sweet, hot… they are everything you could possibly want from a dish. Bryan chose these for his birthday dinner (yay!) and I was pretty much ecstatic to make these babies again. The egg rolls are great for parties, snacks, or as a meal. I like eating the leftovers cold, just like I would eat Chinese take-out, which reminds me... I've got some day old lo mein calling my name. Bryan's weightlifting cheat day is mine too. Everyone should indulge every now and then. ;)

Baked Southwestern Egg Rolls

by Simply Shlee

Keywords: bake entree appetizer snack vegetarian egg roll Southwest

Ingredients (Serves 8-10)

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded , low-fat Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• ½ tsp. chili powder
• 1 tsp. salt
• ½ tsp. pepper
• 1 package egg roll wrappers (about 24 total)

Instructions

Preheat oven to 425F.

In a large bowl, combine everything but the egg roll wrappers and mix well.

Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place a scant ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Line a baking sheet with parchment paper. Place the sealed egg rolls on the baking sheet seam side down and lightly spray the tops of the egg rolls with cooking spray.

Bake for about 15 minutes, or until lightly brown, turning halfway through baking.

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Chicken and Spaghetti with Lemon Cream Sauce

Inspired by a recipe found here.

I love carbs. I love them, I love them, I love them. I get unnaturally upset when Bryan suggests for me to try a low-carb diet to help me take off those final few pounds for our wedding. I really would much rather do anything else than cut delicious cakes, cookies, breads, and pastas out of my life. That being said: let's talk brown rice pasta. It's a gluten-free, low-carb, fiber and protein-rich alternative to white pastas. And, unlike white or even whole-wheat pasta, a small portion leaves you feeling full and satisfied. Before I tried it out, I was a little concerned about the consistency of the cooked pasta. I thought it might be mushy and gross, but if cooked properly (put the AL in al dente for this, folks) it tastes great and isn't at all mushy. 


When I found the recipe for Chicken and Spaghetti with Lemon Cream Sauce, I thought it looked absolutely delicious. Though I don't usually gravitate toward citrus-based recipes, this one won me over. Probably the words "spaghetti" and "cream" were what was most convincing. The final product is wonderful. It's creamy, cheesy, tart, and buttery. It's an excellent alternative to traditional fettuccine alfredo for those who are looking for a creamy pasta and it doesn't make you feel like you should loosen your belt after eating it! No guilt creamy pasta dish = nirvana. 

Chicken and Spaghetti with Lemon Cream Sauce

by Simply Shlee

Keywords: entree chicken lemon spaghetti pasta Italian

Ingredients (Serves 4)

• 1/2 lb brown rice or whole grain spaghetti
• 1 Tbsp olive oil
• 2 chicken breasts
• Salt
• Black pepper
• 2 Tbsp Smart Balance spread with Olive Oil or butter
• 1 clove garlic
• 1 lemon, juiced and zested
• 1/2 cup light cream
• 1/2 cup skim milk
• 1/4 cup finely grated Parmesan, plus more for garnish
• 1/8 cup parsley, chopped, plus more for garnish

Instructions

Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return pasta to the pot. Heat olive oil over medium heat. Cut chicken into bite-sized strips. Season with salt and pepper and cook strips through, about 3 minutes each side. Remove from pan and add to the pasta.

Add butter spread to the pan and melt. Add garlic and cook until fragrant, about a minute. Add lemon zest, light cream, skim milk and heat through. Stir in Parmesan cheese and lemon juice. Cook 2-3 minutes, until very hot and slightly thickened. Pour sauce over pasta and toss. Let sit 5 minutes, add parsley, and toss again, adding a splash of pasta water if the sauce has thickened too much. Serve topped with additional Parmesan and parsley if desired.

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Pineapple Chicken Salad

Inspired by a recipe found here.

If anyone knows me at all, they know that I love to pair meat with fruit. Apples, pears, grapes, mango... I've done it all. And lucky for me, Bryan loves this combo as well so there are never any complaints when I want to try some outlandish dish featuring an uncommon pair of foods. One of the most delicious and most satisfying outcomes of my sweet and savory experiments is this pineapple chicken salad. It's sweet, tangy, and perfect for lunches, dinners, or feeding larger groups of people. I made pineapple chicken salad as part of the menu for Natalie's second birthday party back in October and served it on slider rolls so the little ones could easily handle them. Let me tell you, it was a major hit. I don't think one person didn't comment on its deliciousness. And why wouldn't they? It's creamy, yet light, crunchy and sweet with an unexpected tang from the pineapple and Worcestershire sauce. For your next potluck, party, or shower, I highly suggest making a big batch of this and enjoy the leftovers (if there are any!) in bagged lunches or sandwich dinners.

Pineapple Chicken Salad

by Simply Shlee

Keywords: entree salad chicken pineapple

Ingredients (Serves 4)

• 2 ½ cups cooked, chopped chicken breast
• ½ cup matchstick carrots
• 1/3 cup light or fat-free mayonnaise (I like Kraft mayo with olive oil)
• ¼ cup finely chopped green onions
• ¼ cup chopped celery
• ¼ cup plain light or fat-free yogurt
• 1 tbsp. Worcestershire sauce
• ½ tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 8-oz. can pineapple tidbits, drained

Instructions

Combine all ingredients and mix well. Best served on toasted sprouted grain rolls.

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Sweet and Sour Chicken

I’m in love with the Rachel Ray magazine. There are so many great recipes, articles, and general goodness for real people that it’s hard to stand. I’ll admit, I never was a huge fan of Rach’s. I’m not sure why, but something about her shows weren’t very engaging for me. But since the free subscription of her magazine started coming in the mail, I figured I’d give her another chance and my mind is blown. I’ve yet to make a recipe I didn’t like! The recipes Rach includes in her magazine incorporate ingredients that are readily available and easily modified for specific tastes.

When I came across this recipe for Sweet and Sour Chicken, I knew I had to try it. Asian cooking is a little intimidating–at least for me–but this recipe is a great success as it preserves the tastes of restaurant-style Sweet and Sour Chicken in a healthy way. Yes!

Sweet and Sour Chicken

by Simply Shlee

Keywords: entree chicken Sweet and Sour Sauce Chinese

Ingredients (Serves 4)

• 1 cup brown rice
• salt and pepper
• 1 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
• 2 tbsp. white vinegar
• 2 tbsp. Bragg’s liquid aminos
• 3 sprinkles of xanthan gum
• 1 tbsp. Annie's organic barbeque sauce
• 2 tsp. minced ginger
• 1 large skinless, boneless chicken breast, cut into 2-inch pieces
• 1 tbsp. olive oil
• 1 red bell pepper, cut into 1-inch pieces
• Sesame seeds for garnish

Instructions

In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.

Meanwhile, in a small bowl, combine the pineapple juice, vinegar, Bragg’s, 1 sprinkle of xanthan gum, barbeque sauce and ginger. In a bowl, toss the chicken with another sprinkle of xanthan gum, 1/2 tsp. salt and 1/4 tsp. pepper.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes. Reduce heat a bit, add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks, then pour the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 5 minutes. If sauce is not thickened to desired consistency, stir in an additional sprinkle of xanthan gum. Garnish with sesame seeds. Serve over the rice.

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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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