Coconut Chicken with Apricot Sauce

Coconut Chicken with Apricot Sauce

Printable Recipe

Yield: 4 servings

1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. 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.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.

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.

Source: Jamie MacDonald, friend of Pennies on a Platter

Serve with: Garlic Rice Pilaf

Tuesday, July 31, 2012

Davenport Coffee Cake Muffins

The Davenport Coffee Cake Muffins is one of my favorite things to make. Everyone will love these muffins and they are easy to make. Here is the recipe. This recipe can also be improvised.

Davenport Coffee Cake Muffins

1 C Butter
2 C Sugar
3 Large eggs
1 C sour cream or plain yogurt
1 TSP vanilla
1 3/4 Flour
1 tsp baking powder
1/4 tsp salt

Topping:
1/4 C Brown Sugar
1/2 c pecan pieces or whatever nut you prefer
1 tsp cinnamon




Dusting of powdered Sugar

Directions:

Preheat oven to 350 degrees

Line muffin pan with cupcake liners. Cream butter and sugar together, then add the eggs, and blend until smooth. Add sour cream or plain yogurt and vanilla, blend until mixed. In a separate bowl add flour, baking powder, and salt. Mix dry ingredients until well mixed, then add to the wet ingredients. Blend all ingredients until smooth. Spoon the batter into cupcake liners until 3/4 full. Mix the brown sugar, nuts, and cinnamon in a  bowl. Sprinkle the brown sugar mixture on top of each muffin. Bake for 20-25 minutes. After the muffins come out of the oven sprinkle powdered sugar on them. Let the muffins cool in the pan or wire rack.

Monday, February 20, 2012

Coconut Chicken with Apricot Sauce

If you like chicken and coconut, you cannot go wrong with this recipe. I have not made this yet. I will make it tomorrow and post pictures of the final result.

Wednesday, February 15, 2012

How to make bagels from scratch

Today I decided to make bagels from scratch. They were not that hard to make, but they were very time consuming. You need about 2-3 hours to make them, but they are worth while to make. The bagels unfortunately did not turn out.