4 pieces of chicken (Preferably boneless chicken breasts, but I used chicken thighs in this recipe. That’s all I had in the freezer.)
2 Eggs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/4 teaspoon pepper
1/2 cup flour
1/3 cup apricot jam
2 teaspoons dried mustard
2 teaspoons water

Preheat your oven to 400, then put 2 eggs in a bowl, beat them, and set them aside (I know this is cruel, but just do it).

Throw 1 cup coconut flakes, 1/2 cup flower, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1 teaspoon dried parsley, and 1/4 teaspoon pepper into a bowl.

Brush the apricot glaze over the chicken, then turn it over. Cook for another 10 minutes, turn it over again, then brush the apricot glaze on that side. Then cook for another 5 minutes.