CRISPY COCONUT CHICKEN FINGERS

1 C. sweetened flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1 1/2 pounds boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 C. butter or margarine, melted
Apricot Dipping Sauce (recipe below)

Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired. Makes about 2 dozen.
Apricot Dipping Sauce: Mix 1 C. apricot preserves and 2 T. Dijon mustard until well blended.

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