Delicious, crunchy coconut chicken strips dipped in apricot almond ambrosia dip!
For the Coconut Chicken:
2-3 lb chicken breasts, thawed, cut into strips
1 and 1/2 cups plain, dry bread crumbs or panko
1 and 1/2 cups flaked coconut
3 Tablespoons grated Parmesan cheese
2 teaspoons onion powder
1 egg, beaten
For the dip:
In a small bowl, combine-
1 cup mayonnaise
1/3 cup honey
1/3 cup apricot preserves
1/3 cup chopped almonds
1 teaspoon Sriracha hot sauce
cover and refrigerate dip until ready to use.
Preheat oven to 375 degrees F. Mix bread crumbs, coconut, Parmesan and onion powder. Blot chicken strips. Brush with egg. Dredge strips in breadcrumb/coconut mixture. Place on a lightly greased cookie sheet and bake for 20 minutes, or until chicken is completely done. Serve chicken strips with sauce on the side. You may have extra dip… try it on pork chops, in place of chutney or as a spread on a turkey sandwich!