Ingredients
Method
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a shallow bowl, lightly beat the egg. In another shallow bowl, combine the shredded coconut, flour, garlic powder, salt, and pepper. Working one at a time, dip each chicken breast into the egg, letting excess drip off, then coat evenly with the coconut mixture. Place on the prepared baking sheet. Drizzle the melted butter evenly over the chicken.
- Bake for 30 to 35 minutes, flipping the chicken halfway through, until golden brown and the internal temperature reaches 165°F.
- Meanwhile, in a small bowl, stir together the peach preserves and Dijon mustard. Cover and refrigerate until ready to serve.
- Serve the coconut peach chicken warm with the peach sauce on the side.
Nutrition
Notes
For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. To store leftovers, refrigerate the baked chicken in an airtight container for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness. You can freeze the fully cooked chicken for up to 1 month; thaw overnight in the fridge and reheat at 400°F for 15 minutes. Avoid over-breading by pressing the coconut mixture gently onto the chicken. Serve with steamed rice or a simple green salad for a complete meal.