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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this easy recipe in the Chicago Tribune, in an article about food for Kwanzaa. Ingredients:
1 cup sweetened coconut |
1 cup flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 lbs boneless skinless chicken breasts |
2 eggs, beaten |
1/3 cup melted butter |
1 jar apricot preserves |
Directions:
1. Preheat oven to 400°.
2. Combine coconut, flour, salt and pepper in a heavy-duty resealable plastic bag.
3. Cut chicken breast into 1-inch strips; dip chicken strips into beaten egg, then place in the plastic bag and shake until chicken is coated with the coconut mixture.
4. Place coated chicken strips in a shallow nonstick baking pan; drizzle melted butter over chicken and bake 25 minutes, turning once, or until chicken is cooked through.
5. Serve with apricot preserves as a dipping sauce.
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