COCONUT CHICKEN FINGERS

Ingredients:

• 1 cup shredded unsweetened coconut flakes
• ½ cup flour or Panko bread crumbs
• 4 tsp American Classic Char-it Rub
• ½ tsp Salt
• 1-1/2 lb boneless chicken breast halves, cut into 1-inchstrips
• 1egg, lightly beaten
• 1/3cup butter or margarine, melted

Directions:

• Preheat oven to 400F. Mix coconut, flour or breadcrumbs, American Classic Char-it and salt in a medium bowl. Dip chicken strips in egg, then coat with the coconut mixture. Place on a baking tray and drizzle with butter or margarine.
• Bake for 25 minutes or until chicken is browned and cooked through, turning after 15 minutes.
• Serve with Apricot Dipping sauce, if desired. *Substitute the American Classic Char-it with Mediterranean Fresh, Tandoori Heat or Green Peppercorn Char-it.*