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    • Abby Elwood

      Coconut Chicken with Apricot Sauce - someone wrote, "This is the best chicken recipe that I have tried in months. The coating and the apricot sauce were amazing!"--- I need to try this with my apricots from my tree!

    • Brittany Weldon

      Coconut Chicken with Apricot Sauce #australia #hellofresh #eatfresh #coconutchicken Eat fresh and healthy in Australia Coconut chicken

    • Mandy Burdy

      coconut chicken with apricot sauce. Mmm! winner winner, chicken dinner! Freezer meal too!

    • Janey (Utah Valley Foodie)

      Main Dish Board: coconut chicken with apricot sauce. - Not awesome, but a tasty, easy weeknight meal.

    • Jennifer Dawn

      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.

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