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Ready In40 m
Original recipe yields 24 servings
I've been making this recipe for many years, and just came across it on this site. My whole family loves it--I don't change a thing, except one time I didn't have any apricot preserves for the sauce, and used strawberry jam with the dijon mustard; everyone liked this sauce better, so now that's all I use. Seedless raspberry jam also works well. A time saver to consider: instead of dipping and dredging each individual piece of chicken, I use two ziplock bags--one for the egg and the other for the coconut mixture. Put the chicken in the egg bag and squish it around until all pieces are coated; then drop them into the coconut bag, seal it, and shake away. You can sprinkle any leftover coating on top of the chicken in the pan before pouring on the butter. This recipe also travels well if you have to bring an appetizer somewhere; just cut the chicken into bite sized pieces before coating and baking.
Great! moist, coconut flavor.. the butter will make them brown.. so on second batch, I used more butter.. two other changes I made: a little more garlic, and did use the pineapple-apricot preserves.. but the apricot preserves are good too.. pople love the dip... thanks for the recipe Kraft! oh yes... I also let the chicken set in "cream of coconut" a few hours before preparation.. adds to flavor, tenderness and moistness.. Great recipe!
These were great! But I do have a suggestion. Make sure that the chicken is completely covered with the melted butter before baking or they will have uncooked flour still on them.