Crispy Coconut Chicken Fingers
1 cup Coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless chicken breast, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted
Mix coconut, flour, salt, pepper and garlic powder in medium bowl.
Dip chicken strips into egg, then coat with coconut mixture. Place in
a shallow baking pan. Drizzle with melted butter.
Bake at 400F for 25 minutes or until chicken is browned and cooked
through, turning once.
Serve with Apricot Dipping Sauce, if desired.
Makes about 2 dozen chicken fingers.
Apricot Dipping Sauce
Mix 1 cup apricot preserves and 2 Tbsp. GREY POUPON Dijon Mustard
until well blended.