In five years of writing this blog, I’ve posted about some yummy treats from time to time, but I haven’t really posted recipes of things that I’ve cooked. Because I don’t really enjoy cooking all that much. When I cook it is usually something very simple for my extremely picky eaters (last night, for example, I made R’s favorite “Cheeseburger Soup” which is simply browned ground beef with cheese and some ketchup mixed in).
But when I started becoming more active on Pinterest a few weeks ago, something interesting happened. Yes, I spent much of my Pinterest time posting and re-pinning my favorite kids’ clothing, baby gifts, and trends. But I also noticed that people I followed were posting the most gorgeous-looking (and actually quite easy) recipes. Feeling inspired, last weekend I made this Coconut Chicken with Apricot Sauce that a friend had pinned (thank you, Nina!). I knew my kids would not eat it (they don’t “do” sauces, coconut, or pretty much anything that varies from the 10 foods they normally eat). But, in a rare instance, I cooked something just for myself, something I don’t normally take/find the time to do. And it turned out great! Here’s a photo (I made a side dish of white rice with peas):
The recipe was originally from a blog called Pennies on a Platter and I am reprinting it here:
Coconut Chicken with Apricot Sauce
Yield: 4 servings
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.
Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.
Source: Jamie MacDonald, friend of Pennies on a Platter
Don’t get me wrong…I’m not becoming Julia Child anytime soon. I still have a long way to go. But thanks to Pinterest, I’m off to a good start. Follow my “Yummy” board on Pinterest!