Coconut Chicken With Apricot Ginger Dipping Sauce

• 1 1/2 teaspoons seasoned salt
• 1/2 teaspoon Chinese five-spice powder
• 2 tablespoons Smucker's Natural Creamy Peanut Butter stirred
• 1/4 cup fat free milk
• 1 1/4 cups panko bread crumbs
• 1/2 cup flaked coconut
• 1 pound chicken breast tenders boneless skinless
• 1/4 cup Crisco(R) Puritan(R) Canola Oil with Omega-3 DHA
• 10 1/4 ounces Smucker's Low Sugar Reduced Sugar Apricot Preserves 1 cup
• 1 tablespoon reduced sodium soy sauce
• 1/2 teaspoon lemon juice fresh squeezed
• 3/4 teaspoon sesame oil dark Asian
• 1/2 teaspoon gingerroot grated fresh

1. COMBINE seasoned salt, five spice, peanut butter and milk in shallow bowl. Combine bread crumbs and coconut in another shallow bowl. Coat chicken in peanut butter mixture, dip into breading mixture. Pat to coat well.
2. HEAT oil in large skillet over medium heat. Cook chicken tenders slowly to achieve even browning, about 3 to 4 minutes per side. Add more oil as needed.
3. COMBINE preserves, soy sauce, lemon juice, sesame oil and gingerroot in microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until warmed through; stir. Serve warm with chicken as a dipping sauce.

salt, butter, milk, bread crumbs, flaked coconut, chicken, canola oil, sugar, soy sauce, lemon juice fresh squeezed, sesame oil, gingerroot

Taken from www.yummly.com/recipe/Coconut-Chicken-with-Apricot-Ginger-Dipping-Sauce-2663513 (may not work)