Coconut Chicken with Dijon Sauce

Coconut Chicken with Dijon Sauce

With just a few ingredients, you will have a meal easy enough for week-night dinners, but exotic enough for company.
 

3 tablespoons olive oil

4 boneless chicken breasts

Salt & pepper

1 cup flaked coconut

2 teaspoons curry powder

 

Sauce:

1/4 cup apricot preserves
6 tablespoons Dijon mustard

Pound the chicken breasts into even thickness, coat with the olive oil and salt and pepper to taste.  In a small bowl, combine the coconut and curry powder.  Dip each chicken breast in the coconut mixture and press the mixture to stick on both sides.  Place the coated breasts in a sprayed 9X13 baking dish.  Bake at 350 for 30 minutes.  In small mixing bowl, combine the preserves and mustard for the sauce.  Serve the roasted chicken with the sauce over rice.  Serves 4