Sunday, October 9, 2011

Coconut Chicken with Apricot Dipping Sauce

I have always been a huge fan of coconut.  I love every aspect of the coconut.  Fresh, dried, raw, cooked, in juice, in an oil.  It was only natural that I would end up trying coconut in a savoury dish.  I was quite pleased with the results. 

- 2 chicken breasts
- 2 eggs, lightly beaten
- 3/4 cup all purpose flour
- 1 pkg unsweetened coconut

Apricot Dipping Sauce
- 6 tbsp apricot jam
- 3 tbsp honey
- 1 green onion

Cut chicken breasts into strips (about 5 per breast).

Place flour, eggs, and coconut into separate medium bowls.

Dip chicken strips in flour.  After all chicken is coated, dip strips into eggs, and then coconut.

Bake in 420 degree oven for about 20 minutes, or until coconut is golden brown.

Apricot Dipping Sauce

Mix apricot jam and honey, heat in microwave for 20 seconds.  Top with chopped green onion.


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