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 chcken breasts, skinned
1/4 c. melted butter
1 lime, cut into wedges

Mix Bisquick, coconut, paprika, and salt; set side. Mix milk and mustard. Dip chicken in milk mixture; coat with coconut mixture. Place in ungreased rectangular pan - 13 x 9 x 2 inches; drizzle with butter. Bake until done, 35 to 40 minutes. Serve with lime wedges. Serves 4.