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