Chicken breasts should be flattened, and rice cooked before beginning.
Over medium heat, mix butter and cream cheese, stirring frequently until melted. Add milk and stir until smooth.
Stir cream cheese mixture into cooked rice. Add coconut to the rice mixture.
Spoon rice mixture onto flattened chicken breast. There should not be too much rice mixture that the chicken cannot be folded over to encompass the rice mixture. Wrap two strips of bacon around each chicken breast and secure with toothpicks.
Preheat oven to 400 degrees F. I put my chicken wraps on a metal rack with a collection tray underneath to cook for 40 minutes. Put about 1/2 T apricot preserves on top of each wrap and cook for an additional 5 minutes.
Remove toothpicks, arrange on a serving plate, and enjoy!