Yum!! Jay loved this. I loved this. Our friend Ethan loved this. And I didn’t even make it right the first time, oops! Then we visited my family in Washington and made it (the right way) for them…and they loved it too!! That’s a lotta love! As we usually do…we made a gluten free version, easy peasy! Of course you don’t have to do that, but I’d recommend it since it’s still delish 😉
Thanks to penniesonaplatter.com for a fantastic recipe to play with! For this one, I stuck pretty close to the original 🙂
What you need:
- 6-8 Chicken breasts (Boneless, Skinless)
- 2 eggs
- 2 Cups Sweetened Coconut
- 1 Cup Gluten free, all-purpose flour
- 1 tsp Garlic Powder (I used a generous tsp, love me some garlic!)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 3/4 Butter, melted
- 1/2 C Apricot Preserves
- 4 Tablespoons Dijon Mustard (I am assuming most are gluten free but it doesn’t hurt to double check if you have an issue with gluten)
What you’ll do:
- Preheat that oven, baby! 400 degrees F 🙂
- Put your eggs in a shallow bowl and beat them. Then combine your coconut, flour, garlic powder, salt, and pepper in another shallow bowl. Grease your pan!
- Set up your little assembly line work station! Get your chicken breasts, then your bowl o’egg, then your flour mixture, with a baking dish handy after that. It will look something like this:
- Grab a chicken breast, dip it in egg, coat in the flour/coconut mixture, then set in your greased pan. Repeat till they’re all in the pan. Y’all probably know the drill 😉
- Drizzle the melted butter evenly over the chicken!
- Bake until done – 30-40 minutes. Turn once to get it nice and evenly browned but be careful! You don’t wanna lose the breading on the bottom side when you go to flip it!
- While its cooking, combine your Dijon mustard and apricot preserves, and keep in the fridge until ready to serve 🙂
We served with some quinoa, and the sauce was great drizzled over it!!! Hallelujah! Chicken tenders with a beautiful twist!! Enjoy!