Coconut Pecan Crusted Chicken served with Sweet and Spicy Apricot Sauce

INGREDIENTS

• 1/2 cup All-purpose flour
• 1 tablespoon Chopped fresh Italian parsley for garnish
• 6 Chicken breast cutlets (thin chicken breasts)
• 2 tablespoons Sweet chili sauce from Thai Kitchen
• 2 Eggs whisked with a tablespoon water
• 1 1/2 cup Shredded coconut
• 1-2 teaspoon Grated fresh ginger
• 1 cup Chopped pecans
• 1/2 cup Apricot preserves
• 1/4 cup white wine, sherry, saki or water