Recipe: Chicken Breasts Hawaiian | Idaho Statesman

Go a little tropical with this Hawaii-inspired recipe.

Yield: 4 servings

Ingredients:

4 whole boneless skinless chicken breasts, halved

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.