1 pound boneless chicken breast halves ( 4 pieces)
1 tablespoon cornstarch
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup flour
2 egg whites
2 tablespoons honey
1 1/2 cup sweetened shredded coconut
1 (12 ounce) jar orange marmalade

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. Bake at 400 degrees F for 17 minutes or until thermometer reads 170 degrees F. At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5 to 7 minutes of baking, check the temperature.

When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade.

Spear the chicken with long wooden picks to serve as appetizers.