Coconut Chicken Bites/w Apricot Glaze

Pat Duran

By
@kitchenChatter

This is one of my favorite recipes- one- it's made using Bisquick and two-it's made with sweetened condensed milk and three- Betty is always such a great inspiration.
This recipe is quick and ready in a short time and this recipe makes about 3 dozen appetizers!


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Comments:

Serves:

makes about 36

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Heirloom