1 lb boneless chicken breast halves ( 4 pieces).
1 tbsp cornstarch.
1 tsp ground coriander.
1/2 tsp salt.
1/4 cup flour.
2 egg whites.
2 tbsp honey.
1 1/2 cups sweetened shredded coconut.
1 12 ounce jar orange marmalade.

Wash hands with warm water and soap. Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a quarter.

Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray. In a plastic bag, mix together cornstarch, coriander, salt and flour. In a bowl mix the egg whites and honey. Place the coconut in a second bowl.

Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet. Wash hands.
Cook in 400 degree oven for 17 minutes or until thermometer reads 170 degrees.

At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5-7 minutes baking, check the temperature. When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade. Spear the chicken with long toothpicks to serve as appetizers.