Apricot-Glazed Coconut-Chicken Bites

Gluten Free
Apricot-Glazed Coconut-Chicken Bites
50 min.
36
65kcal

Suggestions


Are you ready to elevate your appetizer game with a delightful twist? Introducing Apricot-Glazed Coconut-Chicken Bites, a gluten-free treat that promises to tantalize your taste buds and impress your guests! Perfect for any occasion, whether it’s a casual gathering, a festive celebration, or simply a cozy night in, these bites are sure to be a hit.

Imagine tender, juicy pieces of chicken coated in a crispy, golden crust made from a blend of flaked coconut and savory spices. The magic happens when you drizzle them with a luscious apricot glaze, combining the sweetness of apricot spreadable fruit and honey with a hint of tang from Dijon mustard and white vinegar. Each bite is a harmonious balance of flavors and textures that will leave everyone craving more.

Not only are these chicken bites easy to prepare, but they also come together in just 50 minutes, making them a convenient option for busy cooks. With only 65 calories per serving, you can indulge guilt-free while enjoying a delicious snack or starter. So, gather your ingredients, preheat your oven, and get ready to impress your friends and family with this mouthwatering dish that’s as fun to make as it is to eat!

Ingredients

  • 0.3 cup butter melted
  • 0.5 cup condensed milk sweetened
  • tablespoons dijon mustard 
  • 0.7 cup coconut flakes flaked
  • 0.5 teaspoon salt 
  • 0.5 teaspoon paprika 
  • pound chicken breast boneless skinless cut into 1-inch pieces
  • 0.5 cup alouette garlic & herbs spreadable cheese 
  • tablespoons honey 
  • tablespoons dijon mustard 
  • tablespoon vinegar white
  • serving mustard hot
  • 1.5 cups frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan

Directions

  1. Heat oven to 425°.
  2. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
  3. Mix sweetened condensed milk and 2 tablespoons Dijon mustard.
  4. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture.
  5. Place coated chicken in pan.
  6. Drizzle remaining butter over chicken.
  7. Bake uncovered 20 minutes.
  8. Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture.
  9. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly.
  10. Serve with hot mustard.

Nutrition Facts

Calories65kcal
Protein20.08%
Fat55.72%
Carbs24.2%

Properties

Glycemic Index
7.62
Glycemic Load
1.92
Inflammation Score
-1
Nutrition Score
1.99956519675%

Nutrients percent of daily need

Calories:65.45kcal
3.27%
Fat:4.14g
6.36%
Saturated Fat:2.09g
13.05%
Carbohydrates:4.04g
1.35%
Net Carbohydrates:3.7g
1.34%
Sugar:3.41g
3.79%
Cholesterol:12.92mg
4.31%
Sodium:104.75mg
4.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.35g
6.71%
Selenium:5.58µg
7.97%
Vitamin B3:1.35mg
6.74%
Vitamin B6:0.1mg
5.18%
Phosphorus:42.92mg
4.29%
Manganese:0.05mg
2.73%
Vitamin B5:0.23mg
2.32%
Potassium:75.56mg
2.16%
Vitamin B2:0.03mg
2.02%
Vitamin A:86.48IU
1.73%
Magnesium:6.79mg
1.7%
Calcium:14.9mg
1.49%
Fiber:0.35g
1.38%
Vitamin B1:0.02mg
1.1%
Zinc:0.16mg
1.07%