Chicken breast hawaiian
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole boneless skinless | |
| Chicken breasts, halved | ||
| ¼ | cup | Butter or margarine |
| 2 | teaspoons | Chili powder |
| ¼ | cup | Flaked coconut |
| 1 | Egg slightly beaten | |
| ¾ | cup | Dry bread crumbs |
| 1 | teaspoon | Salt |
| ¼ | cup | + 2 tablespoons shortning |
| 4 | Pineapple slices | |
| 2 | Cooked sweet potatoes | |
| (quartered) | ||
| 2 | Firm bananas, peeled and cut | |
| In half lengthwise | ||
| Sweet and Sour Sauce | ||
| 2 | tablespoons | Shortening |
| ¼ | cup | Finely chopped onion |
| ½ | cup | Catsup |
| ½ | cup | Apricot preserves |
| 1 | tablespoon | Brown sugar |
| 1 | tablespoon | Cider vinegar |
| ½ | teaspoon | Curry powder |
Directions
Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly. Cream butter and chili powder. Blend in coconut. Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer. Chill two hours.
Preheat oven to 400 degrees F. Dip chicken rolls into egg, then roll in compined breadcrumbs and salt to coat evenly. Melt ¼ cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender. Remove skewers.
Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, an bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce. Sweet and Sour Sauce Instructions: Melt shortening in small skillet over medium heat. Add onion; cook until tender. Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend. Keep warm until served.
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