Instructions: Heat oven to 375F. Grease jellyroll pan, 15 1/2 by 10 1/2 by 1 inch, or large cookie sheet. Mix milk and egg in bowl. Mix coconut and curry powder in shallow dish. Dip chicken into milk mixture, then coat with coconut mixture. Place in pan. Bake uncovered 10 minutes; turn chicken. Bake uncovered 5 to 8 minutes longer or until no longer pink in the center. Mix honey and mustard and serve with chicken.

NOTES : This flavorful dish from "Betty Crockers Best Chicken Cookbook"

can be prepared for the oven in 15 minutes and then baked for 18 minutes. If you like curry, add to taste. The same can be said for salt; there is none in the recipe.

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