Coconut Chicken Bitesw Apricot Glaze Recipes

Steps:

• Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
• Mix sweetened condensed milk and 2 tablespoons Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan. Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
• Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.

Steps:

• Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through.

Steps:

• 1. Heat oven to 425^. Spread 2 Tablespoons of the butter on a foil lined 15x10-inch baking pan with sides. Set aside. Chicken Prep: Mix the sweetened condensed milk and 2 Tablespoons Dijon mustard, Mix Bisquick, coconut, salt and paprika. Dip chicken pieces into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan .Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
• 2. In a small bowl, stir together apricot preserves, honey, 2 Tablespoons mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10-15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with the hot mustard mixed together.

Steps:

• Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan. , Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.

Steps:

• 1. Heat oven to 425°. Mix milk and Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick.2. Pour 2 tablespoons of the melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Place coated chicken in pan. Drizzle remaining margarine over chicken. 3. Bake uncovered 20 minutes. Make Apricot Glaze. Turn chicken brush with glaze. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.Apricot Glaze1/2 cup apricot spreadable fruit2 tablespoons honey2 tablespoons Dijon mustard1 tablespoon white vinegarStir all ingredients until blended.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Appetizer: Calories 80 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 160mg Carbohydrate 10g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron% DIET EXCHANGES: 1/2 Starch 1 FatBETTY'S TIP: In 1986, Coconut Chicken Breasts took first place in the Bisquick Invitational recipe contest for professional chefs and cooks. We've taken this winning combination, added a fruity twist and scaled it down to snack size-it's a winner for everyone!From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
• Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
• Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
• Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

Steps:

• Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

Steps:

• Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.