Ingredients
Method
Prep the Chicken: Begin by patting the chicken breasts dry. Slice them in half horizontally to create thinner cutlets, ensuring they cook evenly.
Set Up the Breading Station: In three separate shallow bowls, place the flour mixed with garlic powder, salt, and pepper in one; the beaten eggs in another; and the coconut flakes in the third.
Bread the Chicken: Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the beaten egg, and finally coat with the coconut flakes, pressing gently to ensure the coconut adheres well.
Cook the Chicken: In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken cutlets. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Adjust the temperature as needed to prevent burning.
Prepare the Apricot Sauce: In a small saucepan over low heat, combine the apricot preserves, Dijon mustard, and apple cider vinegar. Stir until warmed through and smooth, about 3-4 minutes. If you prefer a thinner sauce, add a splash of water to reach desired consistency.
Serve: Once the chicken is cooked, remove it from the skillet and place it on a serving platter. Drizzle the warm apricot sauce over the top. Garnish with fresh cilantro to add a pop of color and flavor.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2
- Presentation Tips: Serve the coconut chicken on a bed of steamed jasmine rice, allowing the apricot sauce to pool invitingly around the chicken. Add a sprinkle of toasted coconut flakes and lime wedges for an attractive touch.