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Title: Chicken Breast Santa Lucia
Categories: Chicken
Yield: 4 Servings
| MENU MEMORIES; ROYAL CARIBBE | ||
| 4 | Chicken breasts, boneless | |
| 4 | sl | Ham |
| 2 | sm | Bananas |
| 1ST DIP | ||
| 1/2 | ts | Salt |
| 1/8 | ts | White pepper |
| 3 | tb | Flour |
| 2ND DIP | ||
| 2 | Eggs | |
| 3RD DIP | ||
| 3 | tb | Coconut, shredded |
| 1/4 | c | Bread crumbs |
Split bananas lengthwise. Pound boneless, skinless chicken breasts flat. Place ham slice on chicken, and top with half banana. Roll chicken breast and refrigerate to firm.
Season rolled chicken with salt and pepper and dredge in flour. Mix coconut and bread crumbs together and set aside. Dip chicken rolls in beaten eggs, then coat with coconut mixture.
Preheat oven to 350. Deep fry chicken in 250-degree oil for two minutes until lightly colored. Bake chicken rolls on buttered sheet pan for 10 minutes or until done. Garnish with twisted orange slice or parsley sprig.
Sylvia's comments: rather than deep-frying anything, I simply baked them for 15 minutes; they were perfectly cooked, moist and tender. This is a nice dish to prepare for company, when you want something that can be mostly made ahead, looks somewhat fancy, and tastes very nice. I don't think the banana added much, I'll try apple or peach slices next time. Even my 6- and 4-year-olds liked it!
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
From the recipe files of Sylvia Steiger, CIS 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes
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