Baked Crispy Coconut Chicken


* 1 cup unsweetened flaked coconut
* 1/2 C. whole wheat or unbleached white flour
* 3/4 teaspoon sea salt
* 1/4 teaspoon black pepper
* 1/4teaspoon garlic powder
* 1 1/2 lbs. boneless skinless organic chicken breast halves
* 1 free range organic egg, lightly beaten
* 1/3 C. butter or margarine, melted (or you can substitute coconut oil)
* 1 C. apricot preserves, optional
* 2 T. Dijon mustard, optional


Heat oven to 400° F.

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. Drizzle with melted butter (or coconut oil).

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. Serves 4.

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