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Coconut Breaded Chicken with Crunchy Fruit Sauce Recipe

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This recipe for Coconut Breaded Chicken with Crunchy Fruit Sauce, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valerie Dorsey
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. and 2 tbsp. Marzetti Slaw Dressing, divided
1-2/3 c. apricot preserves
3/4 c., 1 tbsp., 1 tsp. pecans, chopped
3/4 c., 1 tbsp., 1 tsp. cucumber, remove seeds, chop and drain on paper towel
2-1/2 c. plain bread crumbs
2-1/2 c. flaked coconut
2-1/2 lbs. chicken breasts

Directions:
Directions:
(1) Preheat oven to 375.
(2) Sauce: Mix together 2/3 c. Marzetti Slaw Dressing, apricot preserves, chopped pecans, and chopped cucumber; set aside.
(3) Mix the bread crumbs and flaked coconut together. Cut chicken breasts into bite size pieces. Spoon remaining slaw dressing over each piece and roll the pieces in the bread crumb/coconut mixture.
(4) Place on cookie sheet and bake 15-20 minutes or until chicken is done. Serve chicken with sauce on the side.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
Chicken breast strips are bathed in creamy Marzetti Slaw Dressing, then breaded with a unique flaked coconut breading, baked, and served with a tantalizing sauce starring apricot preserves, dressing, cucumbers, and pecans.

 

 

 

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