Apricot-Glazed Coconut-Chicken Bites

Bisquick® mix provides a simple addition to a bite-sized chicken appetizer that’s ready in 50 minutes. MORE+ LESS-

By Betty Crocker Kitchens

September 21, 2010

1/4

cup butter or margarine, melted

1/2

cup sweetened condensed milk

tablespoons Dijon mustard

1 1/2

cups Original Bisquick™ mix

2/3

cup flaked coconut

1/2

teaspoon salt

1/2

teaspoon paprika

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

1/2

cup apricot spreadable fruit

tablespoons honey

tablespoons Dijon mustard

tablespoon white vinegar

Hot mustard, if desired

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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.