What's for Dinner? Coconut crusted chicken tenders with apricot sauce

I was craving something chocolate and coconut a few weeks ago and ended up making some yummy bar cookies, but then I ended up with half a bag of coconut flakes that I didn't know what to do with.

On the back of the package was a recipe for coconut crusted chicken. Sounds good to me. I'm too lazy to go get the package out of the pantry and I didn't really follow it as far as measurements go (since it was for 1 lb. of chicken and I used 1 chicken breast).

Mix together some corn starch, cayenne pepper, salt and pepper in a small bowl.

In a second bowl, whisk 1 or 2 egg whites depending on how much chicken you are doing.

In a third bowl, put a cup or two of the coconut flakes.

A la Rachel Ray and her dredging "stations", dip the chicken in the corn starch mixture, then the egg whites and finally coat with the coconut flakes. I cut the chicken in to chicken "strips" but you could use this for the entire chicken breast as well I think.

I "fried" the chicken in about 1/4 of oil. Turning a couple times to cook each side until cooked through.

To make the apricot dipping sauce, combine 1/2 cup apricot preserves, a tablespoon or so of orange juice and red pepper flakes to taste (I'd add a lot more next time. This time I used about 1 teaspoon) in a small sauce pan. Heat until the preserves have "melted".

That's about it! Easy! The coconut looks a little burnt, but it didn't taste like it.