Coconut Almond Chicken With Apricot Curry Sauce

I got this from a friend, it is to die for! I love to serve it with jasmin rice and steamed broccoli.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 6  chicken breast fillets
• 1  cup  almonds, finely chopped
• 1  cup  shredded coconut
• 1 (6 ounce) can coconut milk
•  salt and pepper

• SAUCE

• 8  ounces  apricot preserves
• 1  tablespoon extra virgin olive oil
• 1  scallion, minced
• 2  garlic cloves, minced
• 2  teaspoons curry
• 1⁄4 teaspoon ginger
• 2  tablespoons honey
• 1  teaspoon soy sauce

Directions

1. Preheat oven to 350.
2. Combine chopped almonds and.
3. coconut in shallow dish: set aside.
4. Pour coconut milk in a shallow dish.
5. Salt and pepper both sides of chicken breast fillets.
6. Dip fillets into coconut milk and then the almond coconut mixture.
7. Place onto lightly oiled baking sheet.
8. Bake for 25 minutes, turning once.
9. Sauce: In a medium saucepan, heat oil over medium heat.
10. Saute scallion and garlic until golden.
11. Add curry and ginger and cook for one minute.
12. Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
13. Poor sauce over chicken over Jasmine Rice.
14. I've made this without the coconut milk before -- I.
15. just dipped the chicken into 1 lightly beaten egg.