Valentine's: Coconut chicken with apricot sauce

Valentine's Day this year with a baby was one of those days where everything you planned didn't go quite right. For starters, I had intended to make mini egg frittata muffins to pack in a surprise care package along with lunch and treats for The Fella to take to work. Well, that didn't happen. I stayed out later than I expected at an event the night before, so I couldn't prep anything. I ended up making these babies on Valentine's, in the afternoon. #FAIL

Then, I had also planned to take Max to The Fella's office for a surprise visit with more goodies, but his Google Calendar showed his schedule was blocked off for the entire day.  #FAIL2.0

I did, however, manage to make 1/3* of a romantic dinner, a coconut encrusted baked chicken with apricot-dijon dipping sauce. I think adding the melted butter is just genius. I've never baked chicken breast that tasted this good. It's amazing and easy and you should make it, too.

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 tbsp Dijon mustard

Preheat oven to 400 degrees.

Lightly beat egg in a medium bowl and 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 on both sides. 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 minutes, flipping once halfway.
 
Mix the apricot preserves and the mustard in a small bowl. Chill until ready to serve.

Freezer Friendly Tip: After baking the chicken, let cool completely, then freeze for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

* The 1/3 is because The Fella got held up unexpectedly at work and wasn't home as per usual to entertain Max. By this time, it had gotten quite late and I gave up the idea of also making risotto and asparagus and opted instead for leftover white rice and brussels sprouts!