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COCONUT CHICKEN | |
2/3 c. Bisquick 2/3 c. flaked coconut 1/2 tsp. paprika 1/2 tsp. salt 1/2 c. sweetened condensed milk 2 tbsp. Dijon style mustard 4 boneless, skinless chicken breast halves 1/4 c. butter, melted Heat oven to 375 degrees. Mix Bisquick, coconut, paprika, and salt; set aside. Mix milk and mustard. Dip chicken in milk mixture; coat with coconut mixture. Place in ungreased rectangular pan and drizzle with butter. Bake 35-40 minutes. Serves 4. |
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