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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Coconut Chicken Fingers & Sauce Recipe

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This recipe for Coconut Chicken Fingers & Sauce is from Recipes of Anna Clark, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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, skinned chicken breast cut into 1 inch strips.
1 egg, lightly beaten
1/3 cup butter, melted
1 cup apricot preserves
2 Tbsp. Dijon mustard
Directions:
Directions:
Mix coconut, flour, salt, pepper and garlic.
Dip chicken into egg, then coat with coconut mixture.
Place in greased cookie sheet.
Drizzle with butter.
Bake 400º 25 minutes until brown, turn once to brown both sides.

Apricot Dipping Sauce
Mix 1 cup apricot preserves
2 Tbsp. Dijon mustard
Blend and serve with chicken.
Number Of Servings:
Number Of Servings:
6

 

 

 

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