APRICOT GLAZED COCONUT CHICKEN BITES

FOR THE APRICOT GLAZE:
1/2 cup apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white vinegar
FOR THE CHICKEN:
1/2 cups sweetened condensed milk
2 tablespoons Dijon Mustard
1 1/2 cup Original Bisquick
2/3 cup flaked coconut
1/2 teaspoon salt
1/2 teaspoon paprika
1 pound boneless skinless chicken breast halves cut into 1 inch pieces
1/4 cup margarine or butter melted
hot mustard, if desired (to serve)

TO PREPARE THE APRICOT GLAZE:
Stir all ingredients for the apricot glaze until well blended. Set aside.

TO PREPARE THE CHICKEN:
Heat oven to 425 degrees F.

Mix condensed milk and Dijon mustard. Set aside.

Mix Bisquick, coconut, salt and paprika.

Dip chicken into milk mixture, then coat with Bisquick.

Pour 2 tablespoons of the melted margarine in jelly roll pans, 15 1/2x10 1/2x1-inch. Place coated chicken in pan. Drizzle remaining margarine over chicken.

Bake uncovered 20 minutes. Turn chicken, brush with glaze.

Bake 10-15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.

Makes 3 dozen appetizers
Source: Bisquick