Coconut Chicken Fingers
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Coconut Chicken Fingers
1 cup flaked coconut
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 cup flour
1/4 tsp garlic powder
6 boneless chicken breast halves, cut into 1" strips
1 egg, lightly beaten
1/3 cup butter, melted
Apricot Dipping Sauce (recipe given below)
Heat oven to 400 degrees F.
Mix coconut, salt, pepper, flour and garlic powder. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce.
Apricot Dipping Sauce: Mix 1 cup apricot preserves and 2 Tbsp Dijon mustard until well blended.
