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Apricot-glazed Coconut Chicken
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup sweetened condensed milk
2 tablespoons Dijon mustard
1 1/2 cups biscuit baking mix
2/3 cup flaked coconut
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup margarine, melted
Glaze:
1/2 cup apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white vinegar
Directions
For glaze, combine all the ingredients. Set aside.
For chicken, combine the milk and mustard in a bowl. In another bowl, combine the biscuit baking mix, coconut, salt and paprika.
Dip the chicken into the milk and then into the biscuit mixture. Pour the melted margarine over a cookie sheet, and then place the chicken on top. Drizzle with any remaining butter.
Bake at 425 degrees F for about 20 minutes. Brush with the glaze and continue to bake another 10 to 15 minutes.