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Coconut Breaded Chicken
with Crunchy Fruit Sauce

Coconut Breaded Chicken


  • 1 2/3 cups slaw-type dressing, divided
  • 2/3 cup apricot preserves
  • 1/3 cup pecans, chopped
  • 1/3 cup cucumber, remove seeds, chop and drain on paper towel
  • 1 cup plain breadcrumbs
  • 1 cup flaked coconut
  • 1 pound chicken breasts

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  1. Heat oven to 375 degrees F.
  2. Sauce: Mix together 2/3 cup slaw dressing, apricot preserves, chopped pecans and chopped cucumber; set aside.
  3. Mix the breadcrumbs and flaked coconut together.
  4. Cut chicken breasts into bite size pieces.
  5. Spoon remaining 1 cup slaw dressing over each piece, and roll the pieces in the breadcrumb/coconut mixture.
  6. Place on cookie sheet and bake for 15 to 20 minutes or until chicken is done.
  7. Serve chicken with sauce on the side.

Yield: 4-6 servings | Prep Time: 20 min | Cook Time: 20 min

Recipe and photograph by T. Marzetti Company.

Credit: Association for Dressings and Sauces.