CURRIED COCONUT CHICKEN
Only five ingredients:
3 T butter, melted
1 cup flaked coconut
2 tsp curry powder
4 boneless skinless chicken breast halves (or 12 chicken tenders)
1/4 tsp salt
1 cup apricot preserves, warmed
1. Place butter in a shallow bowl. In another shallow bowl, combine coconut and curry powder. Dip chicken in butter, then coat with coconut mixture.
2. Place in greased 13 x 9 inch baking dish; sprinkle with salt. Bake, uncovered at 350. (30 min for breast halves, 20 min for tenders)
3. warm preserves in a gravy boat.
serve with jasmine rice and a vegetable.
