Title: Chicken Breast Hawaiian
Categories: Hawaii Chicken
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.

Submitted by: Kristen Morgan Alt.Culture.Hawaii

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