Preheat the oven to 400˚F. Line a baking sheet with parchment paper, or use a Silpat Mat.

NOTE: I had two large chicken breasts, so I butterflied them into thinner pieces.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.

For the sauce: I used a homemade apricot-pineapple jam (1/4 cup) to 2 tsp of Dijon Mustard. I did not want to add any more mustard, because the jam was so delicious that I wanted to keep that sweeter sauce flavor, with just a hint of savory. Adjust the sauce to your preference.

Lightly beat the egg in a medium bowl; set aside.

Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.

Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture-- lightly press the coating. Place on the baking sheet.

Once all the chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter*.

*NOTE: I used 1/4 cup unsalted butter, and 1/4 cup extra-virgin olive oil.

Bake for 30 to 40 minutes, if you are using large chicken breasts. But, because I had thinner chicken breasts, I baked them for 20 minutes and flipped them over halfway through.

I wanted a deeper golden color, with crispier coconut, so I removed the chicken and moved the rack to the highest position; then I broiled the chicken about 2-3 minutes per side. Watch very carefully, so that the coconut doesn't burn! I had just a little bit of charred coconut, but I liked that rustic look. Overall the color was a deep golden and perfect!