Dinner Tonight: Coconut Crusted Chicken

One of our favorite little methods is my Bisquick Chicken Parm.  Andrew could seriously eat it once or twice a week.  I have mixed and matched it before into Maple Crusted Chicken and that was seriously delish too…so the other night, I put a summer spin on things and made it into Coconut Crusted  Chicken.  
That’s the whole Mix and Match Mama philosophy…you learn a simple recipe that your family loves (and you love to make) and then mix and match the method to create different recipes.
This Coconut Crusted Chicken turned out just as delicious as the other two versions.  And spooning a little orange marmalade down over the top just took things to a whole new level.  A quick and easy recipe with a tried and true method…wonderful for busy ladies!
Shopping List
1 pound chicken breasts
3/4 cup Bisquick mix
1 1/2 cups shredded and flaked sweetened coconut 
pinch of salt and pepper
1 egg beaten
2 tablespoons butter, melted
Orange marmalade for garnishing
Preheat oven to 400 degrees.
In one shallow dish (I used a pie plate), combine Bisquick, shredded coconut and a pinch of salt and pepper.  
In a second shallow dish, beat your one egg.  
Take each chicken breast and dip it first in the beaten egg, coating well on both sides, and then dip it in the Bisquick mixture. 
Place chicken on foil lined cookie sheet sprayed with Pam.  Brush half of your melted butter over the tops of the chicken and bake 8 minutes.  Flip chicken over and brush remaining half of your melted butter on opposite side and finish cooking another 8 minutes.  Your chicken should be brown and kind of crispy with the juices running clear.
Remove chicken from oven and garnish with a little orange marmalade on top.
We served this chicken with green beans and it was the perfect quick and easy weeknight meal.  Enjoy!
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  • Lindsay D. June 19, 2014 at 12:26 pm

    I love coconut and can't wait to try this!! My family loves all of your recipes!! 🙂

  • Ali June 19, 2014 at 3:05 pm

    Your recipes have become such staples in my house! However, my son is allergic to egg. I would love to try these great spins on baked chicken, do you have any suggestions of alternatives to use when breading?

  • Mix and Match Mama June 19, 2014 at 6:51 pm

    Extra Virgin Olive Oil works well instead of the egg! Or coconut oil too! Enjoy!

  • TorontoSAM June 19, 2014 at 7:11 pm

    What is the purpose of the bisquick? Would plain flour work too?

  • Mix and Match Mama June 19, 2014 at 7:17 pm

    The Bisquick gives great flavor and makes a fluffier crust.

  • Kimm Atwood June 20, 2014 at 4:25 pm

    All I needed to see was coconut… We are having this over the weekend… All things coconut we LOVE!!!

  • Kimm Atwood June 21, 2014 at 9:06 pm

    Making this tonight. So excited !!!!

  • Ralinn Jones June 23, 2014 at 3:02 am

    Love coconut. Looks yummy.

  • Paula July 14, 2014 at 11:58 pm

    Bisquick consistof flour, shortening, salt, and baking powder.
    So, maybe regular flour or something like Almond flour could be used as well.

  • Dorinda May 10, 2015 at 11:50 pm

    Definitely not 8 minutes for my chicken. It needed much longer.

  • Edwina December 16, 2015 at 4:04 pm

    I made these last night with chicken tenders and my gluten-free bisquick! They were delicious! I am having leftovers today! Didn't have any marmalade but they didn't need it.