Apricot Glazed Coconut Chicken Bites

Apricot Glazed Coconut Chicken Bites

Book: Betty Crocker's Bisquick Cookbook

1/2 cup sweetened condensed milk
2 tablespoons Dijon style mustard
1 1/2 cups Original BisquickR
2/3 cup flaked coconut
1/2 teaspoon salt
1/2 teaspoon paprika
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1/4 cup margarine or butter, melted
Apricot Glaze (below)
Hot mustard, if desired

1. Heat oven to 425. Mix milk and Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick.

2. Pour 2 tablespoons of the melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Place coated chicken in pan. Drizzle remaining margarine over chicken.

3. Bake uncovered 20 minutes. Make Apricot Glaze. Turn chicken; brush with glaze. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.

Apricot Glaze

1/2 cup apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white vinegar
Stir all ingredients until blended.

BETTY'S TIP: In 1986, Coconut Chicken Breasts took first place in the Bisquick Invitational recipe contest for professional chefs and cooks. We've taken this winning combination, added a fruity twist and scaled it down to snack size-it's a winner for everyone!