Crispy Coconut Chicken Fingers

• 1 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. garlic powder
• 1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch strips
• 1 egg, lightly beaten
• 1/3 cup butter or margarine, melted

1. Preheat oven to 400F.
2. Mix coconut, flour, salt, pepper and garlic powder in medium bowl.
3. Dip chicken strips in egg, then coat with coconut mixture.
4. Place in 15x10x1-inch baking pan.
5. Drizzle with butter.
6. Bake 25 minutes or until chicken is browned and cooked through, turning after 15 minutes.
7. Serve with Apricot Dipping Sauce (see Tip), if desired.

s angel, flour, salt, black pepper, garlic powder, boneless skinless chicken breast halves, egg, butter

Taken from www.kraftrecipes.com/recipes/crispy-coconut-chicken-fingers-56164.aspx (may not work)