Coconut Chicken with Orange Dipping Sauce
1 cup sweetened coconut flakes
½ cup flour
½ tsp. garlic powder
½ tsp. salt
¼ tsp. black pepper
4 boneless, skinless chicken breasts
½ cup butter, melted
1/2 cup orange marmalade
2 Tbs. Dijon mustard
Preheat oven to 400 degrees. Beat egg in medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and peeper 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 the chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 minutes, or until cooked through.
Prepare the orange sauce by combining the marmalade and the mustard together. Serve with rice or quinoa.
Recipe adapted from Pennies on a Platter