Ingredients
4 teaspoons butter, melted1/2 cup sweetened shredded coconut1 teaspoon curry powder2 boneless skinless chicken breast halves (6 ounces each)1/8 teaspoon salt1/2 cup apricot preserves, warmed
Preparation
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 11x7-in. baking dish; sprinkle with salt. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with preserves.
