COCONUT CHICKEN BITES/W APRICOT GLAZE

Coconut Chicken Bites/w Apricot Glaze image

Provided by Pat Duran

Time 50m

Number Of Ingredients 17

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CHICKEN PREP:
1/4 c butter or margarine,melted
1/2 c sweetened condensed milk
2 Tbsp dijon mustard
1 1/2 c original bisquick mix
2/3 c coconut, flaked
1/2 tsp each of salt and paprika
1 lb boneless, skinless chicken breasts, cut into bite size pieces
GLAZE:
1/2 c apricot preserves or jam
2 Tbsp honey
2 Tbsp dijon mustard
1 Tbsp white vinegar
DIPPING SAUCE: COMBINE AND MIX TOGETHER.
1/2 c hot mustard
2 Tbsp apricot jam
1 Tbsp honey

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.