Coconut Chicken with Apricot Sauce- Lunch Version

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Coconut Chicken with Apricot Sauce- Lunch Version

Kim
The Cook
4 Servings
9 Ingredients
1 Comments
An easy to prepare breaded chicken paired with an Apricot Jam or Sweet and Spicy Garlic Chili Sauce.
4 Servings
9 Ingredients
1 Comments

Ingredients

  • 2 individual Egg
  • 1 cup Coconut, Shredded
  • ½ cups Panko Bread Crumbs
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 2 pounds Chicken, Boneless Breasts
  • ½ cups melt Butter
  • 1 cup Apricot Jam

Containers

Supplies

  • Baking Sheets
  • Parchment Papers
  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Lightly beat eggs in a bowl.
  2. In another bowl, mix together coconut, panko crumbs, garlic powder, salt and pepper.
  3. Place chicken between two pieces of plastic wrap and flatten slightly with a kitchen mallet.
  4. Dredge chicken in beaten egg and then coat with coconut mixture.
  5. Place on a parchment covered baking sheet.
  6. Repeat with remaining chicken.
  7. Drizzle chicken with melted butter and bake at 400 for 30-40 minutes (Flip halfway through cooking time.) or until cooked through and crispy.
  8. Allow to cool.
  9. Divide among indicated number of quart freezer bags. Label and freeze.
  10. Divide apricot jam among indicated number of pint freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 2-3 minutes or until heated through.
  3. Serve with apricot jam.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Lightly beat eggs in a bowl.
  2. In another bowl, mix together coconut, panko crumbs, garlic powder, salt and pepper.
  3. Place chicken between two pieces of plastic wrap and flatten slightly with a kitchen mallet.
  4. Dredge chicken in beaten egg and then coat with coconut mixture.
  5. Place on a parchment covered baking sheet.
  6. Repeat with remaining chicken.
  7. Drizzle chicken with melted butter and bake at 400 for 30-40 minutes (Flip halfway through cooking time.) until cooked through and crispy.
  8. Serve with Spicy Apricot Freezer Jam.

Nutrition Facts

  • Not available.

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