Shelly's Recipe

* COCONUT CHICKEN FINGERS*

Category: Chicken

1 lb boneless, skinless chicken breasts, cut into strips
Garlic powder, salt and pepper, to taste
1 cup cornstarch
3 eggs, beaten
2 cups flaked coconut
Oil for deep frying

Orange Mint Sauce
Grated peel for 1 orange
8 oz orange marmalade
4 tbsp chopped fresh mint
4 oz orange juice
2 tbsp cornstarch
2 oz orange-flavored liqueur

Chicken: Season chicken. Coat strips with cornstarch. Dip in eggs and roll in coconut. Refrigerate at least 1 hours. Heat oil in deep fryer to 350 degrees. Fry each chicken strips on both sides and drain on paper towels. Place on serving dish.

Sauce: Place peel in saucepan. Add next 3 ingredients and bring to a full boil. Add cornstarch and liqueur and continue to boil until thickened. Refrigerate. Serve with chicken fingers. Serves 8