Dinner Tonight: Crispy Coconut Curry Chicken


Because Tom Mockensturm is a teacher, he usually gets home a couple of hours before his wife does. So he is the one who does the cooking most weeknights. One favorite recipe of theirs — the origin is lost to the fog of time — is this one for Crispy Coconut Curry Chicken.

Crispy Coconut Curry Chicken

4 medium chicken breasts

1 cup sweetened flaked coconut

¼ cup flour

2 tablespoons curry powder

1 egg

¼ cup milk

Cooking spray or 4 tablespoons melted butter

6 tablespoons apricot preserves

1 tablespoon white wine vinegar

Preheat the oven to 375°.

Combine the coconut, curry powder, and flour in a pie pan or plate. Lightly beat an egg with milk to create a milk bath. Dip the chicken into the bath and then press the chicken into the coconut mixture until well covered.

Place in a sprayed or greased pan. Spray the chicken with nonstick spray or drizzle each breast with a tablespoon of melted butter. Bake for 45 minutes or until the chicken is cooked through.

Meanwhile, combine apricot preserves and vinegar, and microwave until warm and bubbly. Serve the chicken with a dollop of the apricot sauce.

— Tom Mockensturm

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660