Coconut Chicken Fingers With Pina Colada Dipping Sauce - cooking recipe

Ingredients

1 cup sweetened flaked coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter, melted
Pina Colada Dipping Sauce
4 ounces liquid pina colada nonalcoholic drink mix
3 ounces sour cream
3 ounces crushed pineapple, drained

Preparation

Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
Dip chicken strips into egg, then coat with coconut mixture.
Place in shallow baking pan and drizzle with melted butter.
Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.