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Preheat oven to 400 degrees. Beat egg in medium bowl; set
aside. Mix the coconut, flour, garlic powder, salt and peeper 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.
Place on the baking sheet. Once all the chicken breasts are
coated and on the baking sheet, evenly drizzle with the melted
butter. Bake for 30 minutes, or until cooked through.
Prepare the orange sauce by combining the marmalade and the
mustard together. Serve with rice or quinoa.
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