Coconut Chicken Bites
Difficulty: Moderate
Prep Time: 5-8 minutes
Cook Time: 8-10 minutes
Yield: 30 appetizers

Ingredients:

*1 can (10-1/2 ounces) Store Brand Condensed (or 98% Fat Free) Cream of Chicken Soup
*1 teaspoon ground cumin
*1/2 teaspoon ground red pepper
*1 pound skinless, boneless chicken, cut into 3/4-inch chunks
*2 cups toasted coconut †
*2 tablespoons Dijon-style mustard
*2 tablespoons honey

Directions:

Measure 1/3-cup soup from can; reserve remainder. In bowl, combine the 1/3-cup soup with cumin and red pepper. Coat chicken with soup mixture, roll in coconut. Place chicken pieces on greased baking sheet. Bake in preheated 400 °F oven, 12 to 15 minutes until chicken is cooked through, turning once. Meanwhile, combine remaining soup, mustard and honey. Heat, stirring occasionally. Serve chicken with mustard sauce for dipping.

† To toast coconut, place on baking sheet and bake in 325 °F oven, 12 to 15 minutes until golden, stirring frequently.