Crispy Coconut Chicken Fingers

1 cup Coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless chicken breast, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted

Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip
chicken strips into egg, then coat with coconut mixture. Place in a
shallow baking pan. Drizzle with melted butter. Bake at 400 F for 25
minutes or until chicken is browned and cooked through, turning once.
Serve with Apricot Dipping Sauce, if desired.

Makes about 2 dozen chicken fingers.

Tip: Cut raw boneless chicken breasts into pieces when they are
partially frozen to make them easier to cut and to prevent knife from
slipping.

---Apricot Dipping Sauce---

Mix 1 cup apricot preserves and 2 Tbsp. Dijon Mustard until well
blended. Garnish with red pepper strips


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