CHICKEN BITES WITH APRICOT SAUCE
Satisfying a hungry crowd is simple with these oven-baked morsels. The bite-sized chicken pieces are served with an incredibly easy sauce that combines apricot preserves and mustard. -Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan. , Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 163mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 6g protein.
APRICOT-GLAZED COCONUT-CHICKEN BITES
Bisquick® mix provides a simple addition to a bite-sized chicken appetizer that's ready in 50 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
- 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.
- 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.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 160 mg, Sugar 6 g, TransFat 0 g
COCONUT CHICKEN BITES/W APRICOT GLAZE
This is one of my favorite recipes- one- it's made using Bisquick and two-it's made with sweetened condensed milk and three- Betty is always such a great inspiration. This recipe is quick and ready in a short time and this recipe makes about 3 dozen appetizers!
Provided by Pat Duran
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 425^. Spread 2 Tablespoons of the butter on a foil lined 15x10-inch baking pan with sides. Set aside. Chicken Prep: Mix the sweetened condensed milk and 2 Tablespoons Dijon mustard, Mix Bisquick, coconut, salt and paprika. Dip chicken pieces into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan .Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
- 2. In a small bowl, stir together apricot preserves, honey, 2 Tablespoons mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10-15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with the hot mustard mixed together.
COCONUT CHICKEN BITES
Make and share this Coconut Chicken Bites recipe from Food.com.
Provided by JANIC412
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix flour, coconut, salt, pepper and garlic powder together.
- Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
- Drizzle with melted butter.
- Bake approximately 25 minutes or until the chicken is browned and cooked through.
- Turn once during cooking.
- This is good served with an apricot or plum dipping sauce. Jan.
Nutrition Facts : Calories 1094.1, Fat 81.8, SaturatedFat 50.7, Cholesterol 319.5, Sodium 1046.4, Carbohydrate 34.6, Fiber 7.9, Sugar 3.3, Protein 57
COCONUT CHICKEN BITES
These tender nuggets are great for nibbling, thanks to the coconut, cumin, celery salt and garlic powder that season them. I've served the bites several time for parties, and everyone enjoyed them.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 185mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
COCONUT CHICKEN WITH APRICOT SAUCE
Make and share this Coconut Chicken With Apricot Sauce recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ËšF. Line a baking sheet with parchment paper.
- Lightly beat the egg in a medium bowl; set aside.
- Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
- Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.
- Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.
- Bake for 30 to 40 minutes, flipping once halfway.
- To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 699.1, Fat 46.4, SaturatedFat 26.2, Cholesterol 200.3, Sodium 557.5, Carbohydrate 36.8, Fiber 1.9, Sugar 18.9, Protein 34.9
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