Submitted by: Kristen Morgan


     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 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 Tbs.    brown sugar
     1 Tbs.    cider vinegar
     1/2 tsp.  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.

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