August 25, 2011

Coconut Chicken with Apricot Sauce

Currently at Keswick, we have a tropical, oaky Viognier. After coming across this recipe on Food Gawker, I knew this would pair perfectly with the 2009 Signature Series Viognier. Anndddd, I was right.

The apricot and dijon combination was the key to this dish, as well as the subtle sweetness of the coconut. Great summertime dish! Enjoy!
Serves 4
  • 1 egg
  • 1 cup sweetened coconut flakes
  • ½ cup flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 boneless chicken breasts
  • ½ cup unsalted butter, melted
  • ¼ cup apricot preserves
  • 2 tablespoons Dijon mustard
  1. Preheat the oven to 350˚F.  Line a baking sheet with parchment paper.
  2. 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.

  3. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 40 minutes, flipping once halfway.
  4. 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.

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