| | Directions | | 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. |
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| Ingredients | | - |  | 1 cup coconut flakes |
| - | | 1/2 cup flour |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon black pepper |
| - | | 1/4 teaspoon garlic powder |
| - | | 1 1/2 pounds boneless, skinless chicken breast halves, cut into 1 inch strips |
| - | | 1 egg, lightly beaten |
| - | | 1/3 cup butter or margarine, melted |
| - | | 1 cup apricot preserves (optional) |
| - | | 2 tablespoons Dijon mustard (optional) |
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