Found this recipe in a magazine that I never subscribed to but somehow landed in my mailbox, and made it last night to family raves.
It was really, really fast, really easy and really good! I’m only sorry I didn’t take a pic to show you, but shredded coconut is pretty enough!
3 Tbsp. butter, melted
1 c flaked coconut, unsweetened if you can get it, but sweetened will do
2 tsp. curry powder (I used more because we like curry)
4 boneless chicken breast halves (6 oz, approx)
1/4 tsp salt
1 cup apricot preserves, warmed (optional)
Place butter in a shallow bowl. In another shallow bowl, combine coconut and curry powder. Dip chicken in butter, then coat w/coconut mixture.
Place in a greased 13 x 9 baking dish, sprinkle with salt. Bake, uncovered, at 350 for 30-35 minutes (170 degrees).
Serve with warm preserves if desired. We thought it was tasty enough without.
Made that with some brown rice and a salad filled with fresh tomatoes and cucumbers from the vines. Yums.