coconut ambrosia chicken with crunchy apricot dipping sauce

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr

“Coconut Grove is a very small cove
separated from the sea by a shifting shoal
we didn’t realize that we had arrived at high tide, high tide
Will we make it out alive?” ~Tennis

Do you LOVE coconut chicken? This is my favorite recipe for it, and it’s easy peasy. I encourage you to listen to THIS awesome song by Tennis, one of my favorite bands while you cook your chicken. Maybe wear a hula skirt and mix up a mai tai. Who says cooking chicken can’t be a little party? This song is from their FABULOUS album, Cape Dory. CAN’T. STOP. LISTENING! 🙂

Anyhoo, these chicken breasts are bathed in a combination of apricot preserves and mayonnaise and then coated with a unique, crunchy coconut breading. It’s baked, not fried, and finally served with a yummy apricot pecan dipping sauce. I’ve made this recipe into chicken strips before, and served them with the apricot sauce, teriyaki sauce and a spicy peanut sauce as a lovely appetizer. The picture above shows a single breast served with oven roasted carrots that were combined with extra virgin olive oil, red pepper flakes, coarse sea salt and a little fresh grated ginger root before baking in a 375 oven for about 30 minutes. SO yummy!

for the chicken:

1 cup mayonnaise

1 cup apricot preserves

4 large chicken breasts

1 cup panko bread crumbs

1 cup flaked coconut

2 teaspoons onion powder

1 teaspoon garlic powder

Use fresh or thawed boneless, skinless chicken breasts. Blot dry. Combine mayo and apricot preserves. Remove 1 cup of the mixture and set aside (this will be used for your dipping sauce.) Generously coat the chicken pieces in the remaining mixture. Dredge the coated breasts in the coconut mixture and place in a large glass baking pan. Bake at 375 degrees F and bake 30 to 50 minutes, or until juices run clear when you cut into the chicken. Plate the chicken and serve with the crunchy apricot dipping sauce.

crunchy apricot dipping sauce:

 1 cup of combined mayo and preserves

1/3 cup chopped pecans, walnuts or almonds

1 Tablespoon Sriracha hot sauce

salt and pepper to taste

Place a little bit of dipping sauce in single serving ramekins or finger bowls and serve alongside the coconut chicken!



You may enjoy these related posts:

  6 comments for “coconut ambrosia chicken with crunchy apricot dipping sauce

  1. January 13, 2012 at 6:04 pm

    This sounds so delicious and healthier since it’s baked and not fried!

    • Melissa
      January 13, 2012 at 6:06 pm

      It’s so yummy. Last night I used Hellman’s canola mayo in place of the fully loaded stuff and it was still outstanding. 🙂 another way to cut a few of those pesky calories! xoxo

  2. January 14, 2012 at 11:58 am

    Oh, I bet this is fantastic! Might have to pass this on to Mom to cook one Sunday after church.

    She loves those Sunday lunches and always calls us in the week with “any idea what you might want for Sunday lunch?”

    My answer is normally, “oh whatever you do is perfect.”

    Now, I think I might have to change that answer.

    • Melissa
      January 14, 2012 at 7:16 pm

      YAY! Let me know what you think! Enjoy, pretty lady! 🙂

  3. Ruth Cobb
    April 26, 2014 at 1:39 pm

    This looks so good. I love the combination of flavors. Might be good too with shrimp. Love coconut shrimp too.

    • Melissa
      May 3, 2014 at 11:06 am

      It’s funny you should say that, Ruth! I’m planning on sharing my recipe for coconut shrimp with pina colada dipping sauce, very soon! 🙂 XOXO ~M

Leave a Reply

Your email address will not be published. Required fields are marked *