Coconut Chicken Bitesw Apricot Glaze Recipes

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CHICKEN BITES WITH APRICOT SAUCE



Chicken Bites with Apricot Sauce image

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

3/4 cup all-purpose flour
1/2 cup buttermilk, divided
2 large eggs
2 cups crushed cornflakes
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup apricot preserves
2 tablespoons prepared mustard

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



Apricot-Glazed Coconut-Chicken Bites image

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

1/4 cup butter or margarine, melted
1/2 cup sweetened condensed milk
2 tablespoons Dijon mustard
1 1/2 cups Original Bisquick™ mix
2/3 cup flaked coconut
1/2 teaspoon salt
1/2 teaspoon paprika
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white vinegar
Hot mustard, if desired

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



Coconut Chicken Bites/w Apricot Glaze image

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

CHICKEN PREP:
1/4 c butter or margarine,melted
1/2 c sweetened condensed milk
2 Tbsp dijon mustard
1 1/2 c original bisquick mix
2/3 c coconut, flaked
1/2 tsp each of salt and paprika
1 lb boneless, skinless chicken breasts, cut into bite size pieces
GLAZE:
1/2 c apricot preserves or jam
2 Tbsp honey
2 Tbsp dijon mustard
1 Tbsp white vinegar
DIPPING SAUCE: COMBINE AND MIX TOGETHER.
1/2 c hot mustard
2 Tbsp apricot jam
1 Tbsp honey

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



Coconut Chicken Bites image

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

1 lb chicken breast (cut into 2-inch or 3-inch pieces)
1 cup coconut (flaked or shredded)
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 egg, lightly beaten
1/3 cup butter, melted

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



Coconut Chicken Bites image

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

2 cups sweetened shredded coconut
1 egg
2 tablespoons milk
1/2 cup all-purpose flour
3/4 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
Oil for deep-fat frying
1 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin

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



Coconut Chicken With Apricot Sauce image

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

1 egg
1 cup sweetened flaked coconut
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard

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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