Apricot-Glazed Coconut-Chicken Bites

 

1/4

cup butter or margarine, melted

1/2

cup sweetened condensed milk

2

tablespoons Dijon mustard

1 1/2

cups Original Bisquick® mix

2/3

cup flaked coconut

1/2

teaspoon salt

1/2

teaspoon paprika

1

pound boneless, skinless chicken breasts, cut into 1-inch pieces

1/2

cup apricot spreadable fruit

2

tablespoons honey

2

tablespoons Dijon mustard

1

tablespoon white vinegar

Hot mustard, if desired

• 1 Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
• 2 Mix 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.
• 3 Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.