Tuesday, February 21, 2012

Coconut Crusted Chicken with Apricot Ginger Glaze

My company decided to throw a "Holiday Party" this month (late much?) and usually our company parties are fancy dancy and a bit too formal if you ask me. Well, this year we got to kick back, play pool and drink beer at Jillians Boston! That being said, Jillians served up platters of appetizers and burgers, the usual bar food. However, there was one app that I could not get enough of - Coconut Fried Shrimp. It was succulent and delicious accompanied by a sweet chili dipping sauce. This of course was not a healthy decision to chow down on them all night, so I wanted to make something lighter and healthier, but with the same kick ass coconut flavor!

I should note that I ran 7 miles the next day out of guilt - was it really worth it? YES.

For the Chicken:
1 1/2 lbs Boneless skinless chicken breast, cut into 1 inch strips
1/3 cup egg whites
1/2 cup panko bread crumbs
1/2 cup shredded coconut
Cooking spray

For the Sauce:
1/2 cup apricot preserves
1 tsp ground ginger (or fresh if you have it)
1 tsp Dijon mustard
1 tsp red wine vinegar
1/4 tsp brown sugar

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Lightly spray with cooking spray.

Combine all sauce ingredients into a small bowl and mix until blended through. Refrigerate until ready to use.

Place the egg whites into a small bowl and set up your breading station. Combine the breadcrumbs and coconut on a plate and add a pinch of salt and pepper.

Dip each piece of chicken into the egg first, then coat with the coconut mixture. Line the chicken up on the baking sheet and lightly spray the tops with the cooking spray (for browning).

Bake for 15-20 minutes or until chicken is tender and cooked through, turning the chicken half way through.

Plate the chicken and drizzle with the apricot sauce. YUM-O

I served mine with some rice and fresh steamed broccoli - jasmine rice would be a good accompaniment.


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