A coconutty baked chicken tender with a tangy sauce with a bit of a kick. A big favorite at any occasion. They are a filling appetizer and the chicken can be cut into smaller pieces for more serving pieces. I copied this recipe many years ago, made a few changes,here it is for you to try. The picture is from the old magazine from which the recipe was found.
1 cup pecans, finely chopped
1 cup corn flakes, crushed
1 cup sweetened flaked coconut
2 eggs, beaten
1 tablespoon milk
3/4 cup all purpose flour
1/4 teaspoon salt
4 boneless, skinless chicken breasts, cut into 1/2 inch strips
1/2 cup orange marmalade
3 tablespoons chili sauce
1 tablespoon cider vinegar
1/2 teaspoon dry mustard.
Pre-heat oven to 400 degrees. Combine all sauce ingredients. Mix well. Cover and refrigerate. Process pecans in a food processor until finely chopped; add corn flake crumbs and coconut. Pulse to blend. Place in a shallow dish. Combine egg and milk in a separate shallow dish. Place flour and salt in another separate shallow dish; mix well.
Dip chicken strips into flour mixture until well coated. Dip flour coated chicken into egg mixture, then into pecan misture. Press coating onto chicken. Spray 15 x 10 baking sheet with non-stick cooking spray. Place well coated chicken strips on the pan. Bake 10 -15 minutes or until no longer pink inside. Serve chicken with sauce. Makes 8 appetizer servings.
Page 79 in my Breakfast and Beyond Cookbook.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast