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Rispy Coconut Chicken Fingers
1 cup BAKER'S ANGEL FLAKE 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 halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted
Apricot Dipping Sauce
Mix 1 cup apricot preserves and 2 Tbsp.
GREY POUPON Dijon Mustard until well blended.
Garnish with red pepper strips.
Instructions
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.
Bakw at 400?F 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. Tip: Cut raw boneless chicken breasts into pieces when they are partially frozen to make them easier to cut and to prevent knife from slipping.
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