Monday, June 10, 2013

Coconut Chicken Nuggets with Spicy Apricot Dipping Sauce

I was trying to decide on what to make for dinner and had a thought, coconut covered chicken… baked until crisp, Yep that sounds good.
Serve it with a quick, sweet but spicy sauce, now you are talking!

These Coconut Chicken Nuggets are fantastic. They are quick and delicious and your kids, big or small with love them!

What you need,

2 large chicken breasts trimmed and cut into 1 inch pieces
1 large egg, beaten
1 cup sweetened coconut flakes
½ cup all-purpose flour
½ tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
¼ cup butter, melted

½ cup apricot jam
1 heaping tablespoon Dijon mustard
Pinch of red pepper flakes (optional)

Start by making the sauce. Stir together the jam, mustard and red pepper flakes if you are using it.
Refrigerate until you are ready to use.

Heat your oven to 400 degrees. Line a baking sheet with parchment paper.

In a shallow dish combine the flour, coconut, garlic powder, salt and pepper.

Dip the chicken pieces into the egg, shake off any excess. Press into the coconut mixture to coat well. Place on the prepared pan.

Once all the chicken is coated, drizzle the butter over all the pieces.

Bake for 20-25 minutes until brown, crisp and cooked through. Flip the pieces over halfway through cooking.

Serve with the sauce.

These little nuggets were super tasty! I loved the sauce, sweet and a little spicy!

It was a perfect Monday night meal!


1 comment:

  1. I like that they're baked instead of fried, that makes them pretty healthy!