from foodgawkers.com
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 689 | ||
Calories from Fat: 300 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.3g | 44 % | |
Saturated Fat 21.3g | 107 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 244.5mg | 75 % | |
Sodium 323.4mg | 11 % | |
Potassium 727.2mg | 19 % | |
Total Carbohydrate 39.6g | 12 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 37.2g | ||
Protein 57.3g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 689
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