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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 halves, 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 400°F for 25 minutes or until chicken is
browned and
cooked through, turning once.
Serve with Apricot Dipping Sauce.
Makes about 2 dozen chicken fingers.
Apricot Dipping Sauce
Mix 1 cup apricot preserves and 2 Tbsp. Dijon
mustard until well blended.
   
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