Coconut Breaded Chicken with Crunchy Fruit Sauce

Prep: 20 min | Bake: 20 min | Yield: 4 to 6 servings

Ingredients

• 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 bread crumbs
• 1 cup flaked coconut
• 1 pound chicken breasts

Instructions

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 bread crumbs 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.

Attribution

Recipe and photo used with permission from: Association for Dressings & Sauces
Recipe and photograph by T. Marzetti Company.