Chicken Breast Hawaiian
Ingredients
- 4 whole boneless skinless chicken breasts, halved
- 1/4 cup butter or margarine
- 2 tsps chili powder
- 1/4 cup flaked coconut
- 1 egg slightly beaten
- 3/4 cup dry bread crumbs
- 1 tsp salt
- 1/4 cup plus 2 tablespoons shortning
- 4 pineapple slices
- 2 cooked sweet potatoes (quartered)
- 2 firm bananas, peeled and cut in half lengthwise
- 2 tablespoons shortening
- 1/4 cup finely chopped onion
- 1/2 cup catsup
- 1/2 cup apricot preserves
- 1 Tbs brown sugar
- 1 Tbs cider vinegar
- 1/2 tsp.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. 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.
