Crispy Coconut Chicken

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.