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Crispy Coconut Chicken Fingers

   1 cup BAKER'S ANGEL FLAKE Coconut
   1/2 cup flour
   1/2 tsp. salt
   1/4 tsp. black pepper
   1/4 tsp. garlic powder
   1 1/2 lb. boneless skinless chicken breast halves , cut into 1-inch strips
   1 egg , lightly beaten
   1/3 cup butter or margarine , melted

1. Heat oven to 400 degrees F.
2. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter.
3. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Duck Sauce or other fruity sauce, if desired.

Yields 2 dozen - contributed by Charlotte B., Buffalo NY

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