Crispy Coconut Chicken

1 C. flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. black pepper
1/4 t. garlic powder
1 1/2 lbs. boneless skinless chicken breast halves
1 egg, lightly beaten
1/3 C. butter, melted
1 C. apricot preserves, optional
2 T. Dijon mustard, optional

Heat oven to 400�F.

Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165�F.

Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken.
 

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