This is a new recipe I tried last night and loved! Will definitely be adding it to the rotation. The recipe below was adapted from: http://penniesonaplatter.com/2011/03/09/coconut-chicken-with-apricot-sauce/.
1/2 cup unsweetened coconut flakes
1/3 cup flour
1 tbsp minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2 boneless chicken breasts (flattened)
2 tbsp Earth Balance
1/4 cup apricot & pineapple preserves
2 tablespoons Dijon mustard
The recipe calls for baking the chicken for about 30-40 minutes at 400˚F. I did not want to wait that long so I decided to cook the chicken on top of the stove which turned out with a nice crust on it and still juicy inside.
Lightly beat the egg and garlic in a medium bowl; set aside. Mix the coconut, flour, salt, and pepper in another bowl. Pound chicken breasts into thinner pieces and dip each piece in the bowl with the beaten egg and then coat with the coconut mixture. Melt 2 tbsp of Earth Balance in a frying pan on medium heat. Cook the chicken about 5 minute on each side until cooked through.
To prepare the apricot sauce, mix the apricot & pineapple preserves (good find at Bartells! The original recipe called for just apricot but I liked the addition of the pineapple) and the Dijon mustard in a small bowl.
Serve chicken with apricot sauce on side for dipping, a side of Israeli Cous Cous, and a good salad. Made for a great, quick meal – only about 20 minutes from start to finish. The original recipe also notes that the chicken is good to freeze and reheat later on. I might try making a larger back next time and doing this.