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Larry Elder
Ingredients:
1/2 cup peanut butter
1/2 cup pineapple preserves
2 teaspoons grated fresh ginger root
4 boneless skinless chicken breast, cut crosswise into approximate 1-inch strips
1 package John Wm. Macy's White Onion CheeseCrisps, crushed to fine crumbs
1/2 cup finely shredded coconut
1/2 teaspoon five spice powder
1/4 teaspoon ground red pepper
Instructions:
1. Preheat oven to 400 degrees. Line a large baking sheet with foil, and then spray with nonstick cooking spray.
2. In a saucepan melt together the peanut butter and preserves over very low heat, blending well; remove from heat and stir in ginger root, blending well. Cool slightly, and then add chicken strips, tossing to coat evenly.
3. In a shallow dish combine crumbs, coconut, five spice powder and ground red pepper, blending well. Dip chicken strips in the mixture, turning to coat all sides evenly. Place coated chicken strips on prepared baking sheet and bake for about 6 minutes; turn and bake 6 minutes more, or until coating is lightly toasted and chicken is tender and done. Yield: 8 appetizer servings.
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