CRISPY COCONUT CHICKEN

I forgot how awful the picture was for this recipe! I just made it for a banquet this weekend too, and should have snapped a new picture of it for the blog. Oh well, next time.
I get asked for this recipe all the time. It's so delicious, moist, sweet. A real keeper! This recipe is already posted here on my blog, in the Hawaiian section, but very few can find it. So I decided to bring it to the front for those that asked about it this weekend. You can also use this same recipe to coat shrimp.

CRISPY COCONUT CHICKEN FINGERS

1 cup Angel Flake Coconut
1/2 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 1/2 lbs boneless, skinless chicken breast halves, cut into 1" strips
1 egg, lightly beaten
1/3 cup butter or margarine

Dipping Sauce

1 cup apricot preserves
2T Dijon mustard

Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and garlic pwder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan; drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce (mixture of apricot preserves and Dijon mustard) or Honey mustard.