Apricot-Glazed Coconut-Chicken Bites
Apricot-Glazed Coconut-Chicken Bites might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 51 calories, 3g of protein, and 3g of fat. This recipe serves 36 and costs 21 cents per serving. From preparation to the plate, this recipe takes about 50 minutes. This recipe from Betty Crocker requires butter, honey, skinless boneless chicken breasts, and mix. 158 people were impressed by this recipe. It is a good option if you're following a gluten free diet. With a spoonacular score of 9%, this dish is very bad (but still fixable). Users who liked this recipe also liked coconut apricot fig bites, Chicken Bites with Apricot Sauce, and Apricot-glazed Chicken.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 cup butter or margarine, melted
2/3 cup flaked coconut
2 tablespoons Dijon mustard
1/2 cup apricot spreadable fruit
2 tablespoons honey
1/2 teaspoon paprika
1/2 teaspoon salt
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup sweetened condensed milk
1 tablespoon white vinegar.jpg)
1 1/2 cups Original Bisquick® mix
Equipment:
oven
baking pan
frying pan
bowl
Cooking instruction summary:
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.
Step by step:
1. Heat oven to 425°.
2. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
3. Mix sweetened condensed milk and 2 tablespoons Dijon mustard.
4. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture.
5. Place coated chicken in pan.
6. Drizzle remaining butter over chicken.
7. Bake uncovered 20 minutes.
8. Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture.
9. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly.
10. Serve with hot mustard.
Nutrition Information:
covered percent of daily need
