Mollie's Coconut Fingers

Mollie's Coconut Fingers: Submitted by: Vickie | Date Added: 31 Mar 2015 Ingredients:

1 c sweetened coconut
1/2 c flour
1/2 t salt
1/4 t pepper
1/4 t garlic powder
1.5 lbs boneless, skinless chicken, cut into strips

1 egg
1/2 c butter, melted

For Apricot dipping sauce:
1 c apricot preserves
2 T Dijon mustard

Cooking Instructions:

1. Heat oven to 400 degrees.
2. Mix first 5 ingredients.
3. Dip chicken strips in egg, then coate with coconut mixture.
4. Place in shallow pan and drizzle with melted butter.
5. Bake 25 minutes or until chicken is brown and cooked through, turning once.
6. Serve with apricot dipping sauce.

To make sauce: Mix apricot preserves with mustard. Serve with chicken strips for dipping.