CRISPY COCONUT CHICKEN FINGERS Recipe

Heat oven to 400°. Mix coconut, flour, salt, pepper, and garlic powder in a medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with the melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Makes approximately 2 dozen. Serve with Apricot Dipping Sauce if desired.

Apricot Dipping Sauce:

Mix apricot preserves and Dijon mustard until well blended.