Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Crispy Coconut Chicken Fingers




Source of Recipe


Kraft Foods


List of Ingredients




1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch
strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted


Recipe



MIX coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter.

BAKE at 400°F for 25 minutes or until chicken is browned and cooked through, turning once.

Serve with Apricot Dipping Sauce, if desired.

Makes about 2 dozen chicken fingers.

Tip: Cut raw boneless chicken breasts into pieces when they are partially frozen to make them easier to cut and to prevent knife from slipping.

---Apricot Dipping Sauce---

Mix 1 cup apricot preserves and 2 Tbsp. GREY POUPON Dijon
Mustard until well blended. Garnish with red pepper strips.