Apricot Glazed Coconut Chicken

Adapted from Betty Crocker's Bisquick Cookbook

We tried this recipe one other time and loved it. Somehow it was forgotten and we hadn't eaten it since. However, this doesn't make a lot of sense to me because this recipe is amazing! It's one of those meals you eat and and just keep thinking about all week! (Does anybody else do that? ha ha) We didn't have Bisquick so we just used flour and a little bit of baking soda as a substitute and it worked out great! We're already planning for the next time we'll make this :)

Ingredients:

1/2 cup sweetened condensed milk

2 tablespoons Dijon 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

Directions:

Heat oven to 425 degrees. Mix milk and Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick.

Pour 2 tablespoons of the melted margarine in pan. Place coated chicken in pan. Drizzle remaining margarine over chicken.

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 if desired.

Apricot Glaze:

1/2 cup apricot spreadable fruit

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon white vinegar

Stir all ingredients until blended.