I got a little too excited when I learned that there was a gluten-free Bisquick available. Here's the deal: It's mighty pricey and probably easily reconstructed with some baking powder, gluten-free flour mix, xanthan gum and sugar. But what the heck? One less thing to think about. And I got to take my Bisquick Cookbook off the shelf!

I cooked up these on a busy night. It is derived from the recipe in "Betty Crocker's Bisquick Cookbook." They went well dipped in some Dijon mustard.

Apricot Glazed Coconut Chicken Bites
1 cup coconut milk
2 tablespoons Dijon mustard (such as Heinz)
1 1/2 cup Bisquick
2/3 cup coconut flakes
salt, paprika to taste
2-3 pounds boneless chicken breasts, cut into 1-inch pieces
1/4 cup butter or buttery spread, melted
Apricot glaze (recipe below)

Line two jelly roll pans with aluminum foil. Preheat oven to 425 F.

Mix coconut milk with Dijon mustard in shallow bowl. In another bowl, blend Bisquick, coconut and spices. Dip chicken into milk mixture, then coat with dry mixture. Place onto baking sheets and drizzle with butter.

Bake 20 minutes. Make apricot glaze while it is cooking. Take pans out of oven and turn over. Brush with glaze and bake another 10-15 minutes or until chicken is no longer pink and glaze is bubbly.

Glaze
1 jar apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon distilled white vinegar