Chicken breast hawaiian

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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