• Coconut Chicken
• 
  
• 1 cup flour, divided
• 1 egg
• 1 cup sweetened coconut flakes
• 2 T. cornflakes, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless chicken breasts or 6-8 boneless skinless chicken tenders, thawed 
• 1/4 cup  butter, melted
• 
  
• Preheat oven to 400˚F.  Line a baking sheet with parchment paper.*** see note
• Place 1/2 cup flour in a bowl and set aside. In another bowl, lightly beat the egg; set aside.
• In another bowl combine the remaining 1/2 cup flour with the coconut, garlic powder, salt and pepper.
• Working with one chicken breast at a time, dip the chicken in the plain flour and get it all coated with a layer of flour.   Then dip in the beaten egg and then coat with the coconut mixture.  Place on the parchment lined baking sheet.
• Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 30 to 40 minutes, flipping once halfway.

Dipping Sauce:

1/4 c. Orange Marmalade 

2 T. Honey Dijon mustard
Mix together and chill.