Crispy Coconut Chicken Fingers  
Recipe Number: 1097303344
Contributor: Mokihana
1 1/2 lbs Boneless, skinless chicken breast halves, cut into 1" strips
1 C Angel Flake Coconut
1/2 C Flour
1/2 tsp Salt
1/4 tsp Black pepper
1/4 tsp Garlic powder
1 Egg, lightly beaten
1/3 C Butter or margarine
Dipping Sauce:
1 C Apricot preserves
2 Tbsp Dijon mustard
Cooking Instructions
Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and garlic pwder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan; drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce (mixture of apricot preserves and Dijon mustard).