Go a little tropical with this Hawaii-inspired recipe.
Yield: 4 servings
4 whole boneless skinless chicken breasts, halved
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1/4 cup butter or margarine
2 teaspoon chili powder
1/4 cup flaked coconut
1 egg slightly beaten
3/4 cup dry bread crumbs
1 teaspoon salt
1/4 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
1/4 cup finely chopped onion
1/2 cup catsup
1/2 cup apricot preserves
1 tablspoon brown sugar
1 tablespoon cider vinegar
1/2 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 1/4 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.