Chicken Breast Hawaiian
Course
Entrees
,
Main Dish
Servings
Prep Time
8
portions
1
hour
Cook Time
Passive Time
45
minutes
2
hours
Servings
Prep Time
8
portions
1
hour
Cook Time
Passive Time
45
minutes
2
hours
Ingredients
4
whole boneless skinless chicken breasts
halved
1/4
cup
butter or margarine
2
tsp
chili powder
1/4
cup
flaked coconut
1
egg
slightly beaten
3/4
cup
dry bread crumbs
1
tsp
salt
1/4
cup + 2 tablespoons
shortening
4
pineapple slices
2
cooked sweet potatoes
(quartered)
Sweet and Sour Sauce
2
tablespoons
shortening
1/4
cup
onion
finely chopped
1/2
cup
catsup
1/2
cup
apricot preserves
1
tablespoon
brown sugar
1
tablespoon
cider vinegar
1/2
tsp
curry powder
Instructions
Rinse and pat chicken dry.
Place chicken between two pieces of plastic wrap; flatten 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, and 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.