Ok, yes these can be somewhat of a pain to make but they are very very good and people remember them. I made these for our 10 year class reunion and 20 years later people still ask me about them.

1 1/4  Cup Flake  Coconut

3/4  Cup  Apricot Jam

1 lb Skinless Boneless Chicken Breasts

2 Tablespoons Lemon Juice and yes you can use the plastic bottle- Fresh is much better tho.

1.  Heat oven to 350 degrees.

2. Spread Coconut in a flat layer on a cookie sheet and toast in oven till nice golden brown. Set Aside.

3. In a saucepan on stove heat the Apricot Jam till its runny, then seive it thru small screen seive or you can use cheesecloth. Stir the Lemon Juice into the seived Jam and set aside.

4. Take your Chicken Breasts and cut into bite size strips or you can do bite size pieces, place on a cookie shee and Salt and Pepper.  Bake till lightly brown. Remove from the oven and turn the heat up to 400 degrees.

5. Drain any juice on pan off and if needed lightly pat chicken dry with a paper towel.

6. Pour the melted Jam mixture over the Chicken pieces and stir well to cover the meat.

7, Place the cookie sheet back into the oven and bake till the Jam bubbles about 3 minutes.

8. Remove from the oven and roll in Toasted Coconut.

Serve immediately and watch them disapear.

For a make ahead you can toast the Coconut, seive the Jam and precut the Chicken.

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3.25 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."