Makes 36 servings
Prep Time: 15 min.
Total Time: 50 min.
1/4 - cup butter or margarine, melted
1/2 - cup sweetened
2 - Tablespoons Dijon mustard
1 1/2 - cups
Original Bisquick® mix
2/3 - cup flaked coconut
1/2 - teaspoon paprika
1 - pound boneless,
skinless chicken breasts, cut into 1-inch pieces
1/2 - cup
apricot spreadable fruit
2 - Tablespoons honey
Tablespoons Dijon mustard
1 - Tablespoon white vinegar
mustard, if desired
Preheat oven to 425°. Spread 2 - Tablespoons of the
melted butter 15x10x1-inch baking pan.
sweetened condensed milk and 2 - Tablespoons Dijon mustard.
Mix Bisquick, coconut, salt and paprika. Dip chicken
into milk mixture, then coat with Bisquick mixture.
Place coated chicken in pan. Drizzle remaining butter over
chicken. Bake uncovered 20 minutes.
in small bowl, stir together spreadable fruit, honey, 2 -
Tablespoons Dijon mustard and the vinegar. Turn chicken.
Brush with apricot mixture.
for 10 to 15 minutes longer or until chicken is no longer pink
in center and glaze is bubbly. Serve with hot
Alan’s Kitchen Tip
- Simplify clean up by lining pan with aluminum foil before
spreading butter in pan.