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Coconut Pecan Crusted Chicken served with Sweet and Spicy Apricot Sauce

Karista
  • minutes
  • Serves 4 to 6

INGREDIENTS

6

Chicken breast cutlets

1 tsp

Ginger, fresh

1 tbsp

Italian parsley, fresh

2

Eggs whisked with

1/2 cup

Apricot preserves

2 tbsp

Chili sauce from thai kitchen, Sweet

1/2 cup

All-purpose flour

1 1/2 cups

Coconut

1 cup

Pecans

1/4 cup

White wine