Title: Chicken breast hawaiian
 Categories: Poultry
      Yield: 1 Servings
 
      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
 
  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