Ingredients
Ingredients
3 tablespoons butter, melted
1 cup flaked coconut
2 teaspoons curry powder
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1 cup apricot preserves, warmed
Preparation
Directions Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter, then coat with coconut mixture. Place in a greased 13-in. x 9-in. baking dish; sprinkle with salt. Bake, uncovered, at 350° for 30-35 minutes or until a meat thermometer reads 170°. Serve with preserves. Yield: 4 servings.
