Preheat the oven to 400 degrees. Grease a 9 x 13 baking dish with non-stick cooking spray.

Lightly beat the egg in a medium bowl and set aside. Mix the flour, garlic powder, and ginger in a shallow bowl. Add salt & pepper to season. Working with one chicken breast at a time, dip the chicken in the beaten egg and then evenly coat with the ginger mixture. Place on the prepared baking dish. Once all of the chicken breasts are coated and in the dish, evenly drizzle with the melted butter. Bake for 15 minutes; flip the chicken & then continue baking for another 20 - 25 minutes.

Mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.