Yield: 1 Servings
Measure | Ingredient |
---|---|
4 \N | Whole boneless skinless |
\N \N | Chicken breasts, halved |
¼ cup | Butter or margarine |
2 teaspoons | Chili powder |
¼ cup | Flaked coconut |
1 \N | Egg slightly beaten |
¾ cup | Dry bread crumbs |
1 teaspoon | Salt |
¼ cup | + 2 tablespoons shortning |
4 \N | Pineapple slices |
2 \N | Cooked sweet potatoes |
\N \N | (quartered) |
2 \N | Firm bananas, peeled and cut |
\N \N | In half lengthwise |
\N \N | 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 |
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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