4 pieces of chicken (Preferably boneless chicken breasts, but I used chicken thighs in this recipe. That’s all I had in the freezer.)
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 1/3 cup apricot jam, 2 teaspoons dried mustard, and 2 teaspoons water in a bowl.
Mix well, then set aside.
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.
Mix well, and set aside (There's a lot of "setting aside" going on here.)
Dip the chicken in the egg mixture.
Now, roll it in the coconut mixture, until covered.
Lay them on a baking sheet, and bake them in the oven for 15-20 minutes.
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.
Presto! You now have Coconut Chicken with Apricot Glaze. Pretty good deal, huh? Now eat up!