Coconut Chicken

This was really really good. We couldn't taste much of the coconut since the chicken was so thick, so next time I think we'll use tenders or cut in half. I think the pineapple sauce on top is a must, as well as the rice pilaf!! It looks like a lot of work, but it was really easy to make.

Coconut Chicken:

• 1 cup flour, divided-I used pureed ritz crackers
  
• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless chicken breasts
• 1/4 cup butter, melted

1. Preheat oven to 400˚F. Line a baking sheet with parchment paper.*** see note
2. Place 1/2 cup flour in a bowl and set aside. In another bowl, lightly beat the egg; set aside.
3. In another bowl combine the remaining 1/2 cup flour with the coconut, garlic powder, salt and pepper.
4. Working with one chicken breast at a time, dip the chicken in the plain flour and get it all coated with a layer of flour. Then dip in the beaten egg and then coat with the coconut mixture. Place on the parchment lined baking sheet.
5. 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.

*** Note: If you would rather prepare this on the stove top, do not drizzle the chicken with the butter. Just fry in a skillet with oil until cook through and crisp and golden in color.

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.

Garlic Rice Pilaf

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 stalk of celery, diced
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• 1/2 teaspoon salt
• black pepper to taste
• squeeze of lemon juice
• parsley, optional for garnish

1. In a large sauce pan, melt butter. Add garlic, celery, and rice. Cook and stir until slightly brown.
2. Add chicken broth, salt, and pepper. Cover and simmer on low heat until moisture has been absorbed and rice is tender. (This usually takes me about 20 minutes) Add lemon juice just before serving. Toss slightly and garnish with parsley if desired. Serves 4-6.

Pineapple-Orange Dipping Sauce

• 1/2 cup apricot preserves
• 1/4 cup crushed pineapple, undrained
• 1 tsp orange zest

Combine ingredients together and stir until well blended. Serve with coconut chicken.