Coconut Chicken Bites/w Apricot Glaze
By
Pat Duran
@kitchenChatter
1
This recipe is quick and ready in a short time and this recipe makes about 3 dozen appetizers!
★★★★★ 1 vote5
Ingredients
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CHICKEN PREP:
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1/4 cbutter or margarine,melted
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1/2 csweetened condensed milk
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2 Tbspdijon mustard
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1 1/2 coriginal bisquick mix
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2/3 ccoconut, flaked
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1/2 tspeach of salt and paprika
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1 lbboneless, skinless chicken breasts, cut into bite size pieces
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GLAZE:
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1/2 capricot preserves or jam
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2 Tbsphoney
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2 Tbspdijon mustard
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1 Tbspwhite vinegar
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DIPPING SAUCE: COMBINE AND MIX TOGETHER.
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1/2 chot mustard
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2 Tbspapricot jam
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1 Tbsphoney
How to Make Coconut Chicken Bites/w Apricot Glaze
- 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.