| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Hawaiian | Poultry | 1 | Servings |
INGREDIENTS
| 4 | Whole boneless skinless | |
| Chicken breasts, halved | ||
| 1/4 | c | Butter or margarine |
| 2 | ts | Chili powder |
| 1/4 | c | Flaked coconut |
| 1 | Egg slightly beaten | |
| 3/4 | c | Dry bread crumbs |
| 1 | ts | Salt |
| 1/4 | c | + 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 | tb | Shortening |
| 1/4 | c | Finely chopped onion |
| 1/2 | c | Catsup |
| 1/2 | c | Apricot preserves |
| 1 | tb | Brown sugar |
| 1 | tb | Cider vinegar |
| 1/2 | ts | Curry powder |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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