Coconut Chicken with Apricot Sauce & Broccoli Muffins

My husband and I really liked this dish. The coconut chicken was really good, but I would maybe put some coconut and/or coconut milk in the rice next time to kick up the flavor a little. It was really easy to put together and all done in the oven (I hate searing or cooking meat on the stove). The Broccoli muffins are my new favorite! They were awesome! I definitely recommend trying those. I added some quick greenbeans to this meal for the hubs since 2 items just didn't look like enough.

Broccoli Corn Muffins

Makes 18 (about 140 calories per muffin)

• 1 (10-ounce) package frozen chopped broccoli
• 2 tablespoons onion, finely chopped
• 3/4 cup small curd cottage cheese
• 1/2 cup (1 stick) unsalted butter, melted
• 4 large eggs, slightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon pepper
• 1 cup shredded extra-sharp cheddar cheese
• 1/3 cup buttermilk
• 1 (8-ounce) package corn muffin mix

1.Thaw the broccoli according to the package directions, and drain it well in a colander.

2.Preheat the oven to 400 degrees F. Grease 18 standard-size muffin tin cups.

3.In a large bowl, combine the broccoli, onion, cottage cheese, butter, eggs, salt, garlic powder, pepper, cheese and buttermilk. Mix well.

4.Add the corn muffin mix, stirring just to combine.

5.Fill each muffin cup 2/3 full. Bake for 20 to 25 minutes. Cool for 5 minutes before removing from pans.

Coconut Chicken with Apricot Sauce

1 egg
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
3 cups cooked rice

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. Serve chicken over rice.

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.

Original recipe post at http://penniesonaplatter.com/2011/03/09/coconut-chicken-with-apricot-sauce/