½ cup sweetened condensed milk
3 Tbsp Dijon mustard, divided
1-1/2 cups plain bread crumbs
1 cup coconut flakes
½ tsp salt
½ tsp paprika
1 lb chicken tenders
¼ cup apricot spreadable preserves
1 Tbsp honey
½ Tbsp apple cider or white vinegar
Preheat oven to 425 degrees. Spread 2 Tbsp (1/8 cup) of melted butter in a 13x9 baking pan. In a shallow bowl, combine sweetened condensed milk and 2 Tbsp of the Dijon mustard. In another shallow bowl, combine the bread crumbs, coconut flakes, salt, and paprika. Dip chicken tenders in the milk mixture, then the bread crumb mixture, pressing to make sure crumbs adhere. Place tenders onto prepared pan. Drizzle remaining butter over tenders and bake tenders, uncovered, for 20 minutes. Meanwhile, in a small bowl, combine apricot preserves, honey, vinegar, and remaining 1 Tbsp of Dijon mustard. Flip chicken tenders and brush each with apricot glaze. Bake 10 to 15 minutes or until chicken is no longer pink and glaze is bubbly.