This was in our school newspaper and looked good, so I thought I'd share it!
2 boneless skinless chicken breasts
1 10-ounce jar of apricot jam (or 1 cup)
1 packet Good Seasons Italian Seasons Dressings Mix
1 7-ounce package shredded sweetened coconut (or 2 2/3 cups)
2 large egg whites
1/2 cup flour
Enough vegetable oil to coat your skillet about 1/2 inch up sides.
-Rinse chicken with water and pat dry with paper towels.
-Place each breast in a separate quart-sized zip top bag.
-Pound out until 1/4 inch thick with either meat mallet or side of aluminum can.
-Open bags and sprinkle each side of breasts with 1/2 teaspoon seasonings mix.
-Add 1/2 cup apricot jam into each bag; coat evenly.
-Marinate in the refrigerator for 6-8 hours.
-Heat vegetable oil in skillet on medium heat for about 15 minutes before adding chicken.
-Remove chicken from bags and pat dry with paper towels.
-Take out three large plates (or bowls). Mix flour with 1 tablespoon dressing mix in one. Beat egg whites on another plate. Place coconut in the third.
-Dredge chicken in flour mixture; shake off excess.
-Dip chicken in egg whites, then press into coconut.
-Turn over and press into coconut to coat both sides.
-Place chicken, one at a time, into hot oil; fry each side for 2-3 minutes, or until both sides are evenly browned, but not burnt.
-Remove with tongs and drain over several paper towels. Serve warm.