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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Crispy Coconut Chicken Fingers

1 cup sweetened flaked coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon 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
Apricot Dipping Sauce (recipe below)

Heat oven to 400 degrees. 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 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired.

Makes about 2 dozen.

Apricot Dipping Sauce: Mix 1cup apricot preserves and 2 tablespoons Dijon mustard until well blended.

Monday, December 20, 1999



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