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Volume III
December 14, 2012

Weekly Home / Recipe Center

Coconut Chicken with Apricot Ginger Dipping Sauce

Serves 4


1 1/2 teaspoons seasoned salt
1/2 teaspoon chinese five spice powder
2 tbsps. smucker's® creamy natural peanut butter
1/4 cup fat free milk
1 1/4 cups panko bread crumbs
1/2 cup flaked coconut
1 (1 lb.) pkg. boneless skinless chicken breast tenders
1/4 cup crisco® puritan canola oil with omega-3 dha
apricot- ginger sauce:
1 jar (10.25 oz.) smucker's® apricot low sugar preserves, (1 cup)
1 tablespoon lite soy sauce
1/2 teaspoon fresh squeezed lemon juice
3/4 teaspoon dark asian sesame oil
1/2 teaspoon finely grated gingerroot

Combine seasoned salt, five spice powder, peanut butter and milk in a shallow bowl. Combine bread crumbs and coconut in another shallow bowl.

Coat chicken in peanut butter mixture, dip into breading mixture. Pat to coat well. Heat oil in a large skillet over medium heat.

Cook chicken tenders slowly to achieve even browning, about 3 to 4 minutes per side. Add more oil as needed. Combine preserves, soy sauce, lemon juice, sesame oil and gingerroot in a microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until warmed through; stir. Serve warm with chicken as a dipping sauce. Yield: 4 servings.


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