Mar 09 2011

Coconut Chicken with Apricot Sauce

Posted in Condiments (Dressings, Sauces, Dips, etc), Family Favorites, Freezer Friendly, Main Dish, Poultry, Quick Weeknight Meals

Coconut Chicken

A few months ago a friend of mine started an email recipe exchange with several of her friends.  Although I’m not exactly hurting to find new recipes, I was excited to join the group and see what everyone would share each month.

I’m embarrassed to say that since I have so many recipes already bookmarked from cookbooks and food blogs, I haven’t had a chance to try hardly any of the new recipes from the email exchange.  However, a couple of weeks ago I decided to sit down and print them out, then chose a few to make that week.  I’m so glad I did this because we discovered one of our favorite dinners, this coconut chicken.

You know I’m always overjoyed with finding recipes that can be put together in a snap.  The longest step for making these besides the baking time is preheating the oven. :)  After dipping the chicken breasts in the beaten egg and then the coconut mixture, just bake them for a little over a half an hour.  Meanwhile, preparing the apricot sauce is even easier.  Don’t share the secret, but that delicious dip is simply a concoction of apricot preserves and Dijon mustard.  That’s it!

Adding the sauce to the chicken makes it reminiscent to a sweet and sour chicken plate you may order at a Chinese restaurant.  But, the crispy coconut coating takes it many more levels above.

Don’t forget, you can submit your recipes by clicking on the “Submit Recipe” menu option in the toolbar above.  I will choose one recipe to feature each month, and interview you if your recipe is chosen.  I’ve seen some great recipes submitted, so get yours in today!

Coconut Chicken with Apricot Sauce

Printable Recipe

Yield: 4 servings

1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard

Preheat the oven to 400˚F.  Line a baking sheet with parchment paper.

Lightly beat the egg in a medium bowl; set aside.  Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.  Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 30 to 40 minutes, flipping once halfway.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  Chill in the refrigerator until ready to serve.

Freezer Friendly:  After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month.  To reheat, bake in a preheated oven at 400˚F for 20 minutes.

Source:  Jamie MacDonald, friend of Pennies on a Platter

Serve with:  Garlic Rice Pilaf

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Posted in Condiments (Dressings, Sauces, Dips, etc), Family Favorites, Freezer Friendly, Main Dish, Poultry, Quick Weeknight Meals

44 comments

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notyet100March 9, 2011 - 7:23 AM

must hve been delicious

[Reply]

Susan TumaMarch 9, 2011 - 7:27 AM

Hi there! Just curious on the Apricot Sauce – how much of each? Thanks, going to make this on Thursday for the family – sounds yummy!

[Reply]

Nikki Reply:
March 9th, 2011 at 10:01 AM

Hi Susan,

I forgot to add the ingredient measurements for the apricot sauce, but updated the post so you now have it. Sorry about that! -Nikki

[Reply]

Blog is the New BlackMarch 9, 2011 - 7:51 AM

I would LOVE this! Except, my bf doesn’t do coconut… I’ll have to make it when he’s not home!

[Reply]

Cookbook QueenMarch 9, 2011 - 3:52 PM

This looks and sounds SO good!! And your picture is just gorgeous.

I know EXACTLY what you mean about having so many recipes to try…I keep getting sidetracked by other ideas so my list gets longer and longer!!

[Reply]

KimMarch 10, 2011 - 5:04 AM

Chicken and coconut are a great combo. And I’ve been searching for a new way to prepare chicken. I’m definitely going to give this a try!

[Reply]

Christina @ Sweet Pea's KitchenMarch 10, 2011 - 8:04 PM

Ok…I am seriously drooling right now!! I LOVE coconut and that apricot sauce looks incredible too! I am making this next week…I can’t wait! :)

[Reply]

Morgan @ Happy, Healthy & MeMarch 12, 2011 - 12:10 PM

This looks delicious! I can’t wait to try it!

Quick question- is “coconut flakes” the same as shredded coconut?

[Reply]

Nikki Reply:
March 12th, 2011 at 8:43 PM

Hi Morgan,

Yup! Same thing. :)

[Reply]

ntm76March 17, 2011 - 6:03 PM

Made it tonight but instead of Apricot Preserve I used peach preserve and it was so delicious!!!

[Reply]

ThatgalJillMarch 17, 2011 - 8:23 PM

I made this for tonight’s dinner and it was very very good! Thanks!

[Reply]

YenMarch 27, 2011 - 7:00 PM

I made this tonight but used it on pork chops. They turned out amazing!!

[Reply]

EncoreJuly 14, 2011 - 6:15 AM

I knocked this recipe out the other night and the flavors were fantastic together! Had to post and link back to you! Thanks for the recipe!

[Reply]

JodiAugust 6, 2011 - 6:06 PM

Tried it with mango instead of apricot because that’s what I had on hand. Deeelish! Who would have thought mango and dijon would be so good together?

[Reply]

AshleyAugust 17, 2011 - 9:03 PM

This Was Amazing!! The sauce complimented the coconut fabulously! Thanks for the recipe!

[Reply]

BeccaSeptember 15, 2011 - 8:01 AM

I made this last night and my husband couldn’t quit saying how good it was! I added a teaspoon of curry powder to the coconut mixture, and didn’t have any apricot preserves, so I pureed the dijon with dried apricots, honey, and a little water. It was sort of like a chutney and was pretty good with it. I still want to try it your way, though.

[Reply]

Hilliary@HappilyEverHealthySeptember 20, 2011 - 7:22 PM

My friend just passed along this recipe for me to try! I am so glad that she did, this recipe sounds amazing!

[Reply]

AshtonOctober 24, 2011 - 5:21 PM

I make this atleast once a month! Do you have any estimation of nutritional facts?

[Reply]

Nikki Reply:
October 24th, 2011 at 10:14 PM

Hi Ashton, I do not. Sorry!

[Reply]

Karina bNovember 15, 2011 - 7:51 PM

I made this tonight… I think it has a great potential! We weren’t a fan of the Dijon- it was a bit overpowering! I think next time we will try it with mango chutney and curry! Thanks!

[Reply]

BethNovember 16, 2011 - 8:01 PM

Made this tonight for dinner…HUGE success. I only used 1tb of Dijon to keep it less spicy (grey poupon). So awesome. adding it to our rotation!! Thank you.

[Reply]

Nikki Reply:
November 16th, 2011 at 8:23 PM

That’s great, Beth! It’s always a good feeling to have a new meal to add to the rotation! :)

[Reply]

Genna YarkinDecember 14, 2011 - 1:00 PM

Made it with tofu and it was deeeeeeeeelicious!!!

Baked it for about 25 minutes, though, the tofu really didn’t need any more than that.

Great dish for vegetarians!

[Reply]

BethDecember 22, 2011 - 4:14 PM

I’ve made this several times now and my family devours it!! I now always have coconut and the sauce on hand. a true winner of a recipe here!!!

[Reply]

MelanieJanuary 17, 2012 - 12:04 PM

I’m trying to keep dinner on the light side – has anyone tried spraying the chicken w/ a “butter” spray instead of pouring butter on top?

[Reply]

Weezie Reply:
January 29th, 2012 at 9:28 AM

When I first made this I just forgot to drizzle it with butter, and it was still delicious. I’ve made it twice since, and since I know it doesn’t need the extra butter, I just skip that step.

[Reply]

WeezieJanuary 29, 2012 - 9:31 AM

First time I made this I used mango preserves instead of apricot, because that’s what I had – delicious. Second time I tried strawberry preserves instead, because I’d read on another recipe site that some reviewers like that better, but I didn’t care so much for the strawberry. Tonight I will finally try it with apricot preserves.

[Reply]

Nikki Reply:
January 29th, 2012 at 6:25 PM

Thanks, Weezie. I bet I would like the mango preserves on this, too! But, strawberry preserves? Probably not. lol! Hope you liked it with the apricot!

[Reply]

KristinaFebruary 12, 2012 - 11:24 AM

The chicken breasts I have are fairly thick. Should I slice them in half? Will I need more coconut mixture if I do?

[Reply]

Nikki Reply:
February 12th, 2012 at 11:53 AM

I think you would be fine slicing them in half and wouldn’t need more of the mixture. It’s up to you, though, as they are fine not halved as well. I have used very thick ones with fine results. :)

[Reply]

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