Coconut Chicken Bites/w Apricot Glaze

Name: Coconut Chicken Bites/w Apricot Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: makes about 36
Cuisine: American
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

By Pat Duran
@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!

Rating:

★★★★★ 1 vote5

Comments:

13 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
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How to Make Coconut Chicken Bites/w Apricot Glaze

Step-by-Step

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.
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.

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