What
you need,
2
large chicken breasts trimmed and cut into 1 inch pieces
1
large egg, beaten
1
cup sweetened coconut flakes
½
cup all-purpose flour
½
tsp. garlic powder
½
tsp. salt
¼
tsp. pepper
¼
cup butter, melted
½
cup apricot jam
1
heaping tablespoon Dijon mustard
Pinch
of red pepper flakes (optional)
Start
by making the sauce. Stir together the jam, mustard and red pepper flakes if
you are using it.
Refrigerate
until you are ready to use.
Heat
your oven to 400 degrees. Line a baking sheet with parchment paper.
In
a shallow dish combine the flour, coconut, garlic powder, salt and pepper.
Dip
the chicken pieces into the egg, shake off any excess. Press into the coconut
mixture to coat well. Place on the prepared pan.
Once
all the chicken is coated, drizzle the butter over all the pieces.
Bake
for 20-25 minutes until brown, crisp and cooked through. Flip the pieces over
halfway through cooking.
Serve
with the sauce.
Jen of My Tiny Oven
