Thursday, December 11, 2008

Apricot Glazed Coconut Chicken Bites

These were good, I think the bake time is a bit excessive as they turned out kind of dry. If I made them again I would only bake them 15 minutes initially then maybe 5-8 minutes on the last baking.

Apricot-Glazed Coconut-Chicken Bites

½ c. sweetened condensed milk
2 Tbsp. Dijon mustard
1 ½ c. baking mix
2/3 c. flaked coconut
½ tsp. salt
½ tsp. paprika
1 lbs. boneless, skinless chicken breast halves, cut into 1” pieces
¼ c. margarine or butter, melted

½ c. apricot spreadable fruit
2 Tbsp. honey
2 Tbsp. Dijon mustard
1 Tbsp. white vinegar

Heat oven to 425˚. Mix milk and Dijon mustard. Mix baking mix, coconut, salt and paprika. Dip chicken into milk mixture, then coat with baking mix.
Pour 2 Tbsp. of the melted margarine in jelly roll pan (15 ½ X 10 ½ X 1 inch). Place coated chicken in pan. Drizzle remaining margarine over chicken.
Bake uncovered 20 minutes. Make Apricot glaze (mix all ingredients until blended). 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 if desired.

Yield: About 3 dozen appetizers

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