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.

recipe reviews
Coconut Chicken
   #63495
 Rose-Marie (Alberta) says:
This coconut chicken is excellent, my entire family loved it and asked for more. We ended up eating this twice in one week, It is so easy to make, while its in the oven, I prepared a quick salad, and made rice, supper was ready in no time. If you like coconut you'll love this. When I prepared the chicken breast, I cut it in slices about 1-inch wide strips, they bake faster I find. A Definite Keeper.
   #70796
 TracyE (Florida) says:
YUMMY!!!!! So easy can use on any type of fish, poultry. My daughter who eats about three foods, wanted this recipe didn't change a thing and wouldn't.
   #75552
 Ymw (Rhode Island) says:
This was good; but I soaked the chicken pieces in coconut milk instead of using sweetened cond. milk...followed directions otherwise. Very good w/jasmine rice and snow peas.

 

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