Coconut Chicken Nuggets
This is another good appetizer that we have enjoyed over the years. When my husband was in the military, we entertained a lot and this is one of the things that the young airmen loved to come to our house and eat. I hope you will enjoy it as well.
10 (@ 2 per person)
skinless, boneless chicken breast
sifted all purpose flour
salt and pepper to taste
egg, lightly beaten
PINA COLADA DIPPING SAUCE
crushed pineapple, drained
Heat oven to 400 degrees
Mix coconut, flour, salt, pepper and garlic powder. Cut chicken into one inch nuggets.
Dip nugget into beaten egg, then coat with the coconut mixture.
Place into a shallow baking pan and drizzle with melted butter. Bake for 25 minutes, turning once.
Mix the ingredients for the Pina Colada Dipping Sauce and serve with the chicken nuggets.