Coconut Chicken

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Ingredients

  • 1 1/2 cups flaked coconut
  • 1 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. pepper
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 2 1/2 pounds boneless,
  • 2 eggs slightly beaten
  • Skinless chicken breast
  • 3/4 stick butter, melted



    Apricot Sauce



  • 2 cups apricot preserves
  • 4 Tbsp. Dijon mustard

    Directions

    1. Heat oven to 400 degrees.



    2. Cut chicken into 1 inch strips.



    3. Mix coconut, flour and spices in a bowl.



    4. Dip chicken strips in egg and then in flour mixture. Place in shallow pan, do not crowd and drizzle with melted butter.



    5. Bake about 35 minutes, or until nicely brown, turning once. Serve with apricot sauce.



    Apricot Sauce



    1. Mix together apricot preserves and Dijon mustard.



    For appetizers cut into 1 inch chunks and insert toothpicks.
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