Ingredients

• 4 chicken breasts
• 1 -1 1/2 cup flaked coconut (I say this as it depends on the size of the breasts.)
• flour to coat chicken
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 eggs, lightly beaten
• 1/3 cup butter, melted
• 5 tablespoons apricot preserves
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon curry powder, I use the hot curry powder

Instructions

1. Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).

2. Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.

3. Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.

4. Apricot Dipping Sauce.

5. While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.

6. Serve with your favourite vegetables and fries or mash what ever you like.