• prep: 20 min
• cook: 25 min
• total: 45 min

servings:

Crisp coconut breading enrobing lean, boneless chicken is baked to a pleasingly sweet crunch. Dipping in a spicy grapefruit marmalade sauce adds just enough heat to temper the sweet and tender bite.

• 1 ½ lbs. (2 medium) boneless, skinless chicken breasts
• 1 C. all purpose flour
• ¾ tsp. seasoned salt (such as Lawry’s)
• ¼ tsp. black pepper
• 2 eggs
• 1 ½ C. whole wheat Panko style breadcrumbs
• ¼ tsp. garlic powder
• 2/3 C. finely shredded, sweetened coconut
• 2 to 3 tsp. canola oil
• 1 C. grapefruit marmalade
• 2 Tbs. water
• 1/8 tsp. dried red pepper flakes, or more to taste
• 1/8 tsp. chipotle chili powder, or more to taste

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