Labadie Recipe Database

Name Coconut Chicken Fingers Number of People 4 List of Ingredients 1 c. coconut 1/2 c. flour 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. garlic powder 4 boneless, skinless chicken breasts, cut in 1-inch strips 1 egg, lightly beaten 1/3 c. butter or margarine, melted Description 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 and drizzle with melted margarine. Bake at 400 degrees for 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired. Apricot Dipping Sauce: Mix 1/2 c. apricot preserves and 1 T. dijon mustard until well blended. Garnish with red peppers. Time 40 minutes Difficulty (1-5) 2 Notes I would finely chop coconut for better coverage. I also used low-sugar preserves and they were very good. Image