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1/2 cup sweetened condensed milk
2 tablespoons Dijon style mustard
1 1/2 cups Original Bisquick®
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!
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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