Lis’s Apricot Coconut Chicken

Mix:
1 C. Mayo
2 T. Dijon mustard
3-4 T. Honey

Crush:
2 C. Rice Chex
¾ C. sweetened coconut

Dip in mayo mix until coated, then roll in chex mix:
8-10 chicken tenders
Bake on cookie sheet for 10-15 min @ 350. Turn and continue baking for 10 min. Coat with apricot glaze and bake for an additional 10-15 min.

Apricot Glaze:
1 small jar apricot jam (or preserves)
¼ C. brown sugar
1 T. fresh, finely minced ginger
1 t. fresh, finely minced onion
Mix and let sit while chicken is cooking. It will become thinner. May add water if still too thick.

Serve over white rice.
Can also add LIGHTLY toasted mix of coconut & sliced almonds to rice.