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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
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

Bake at 400F 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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