Chicken Breast Hawaiian
- Ready In:
- 27mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 4 whole boneless skinless chicken breasts, halved
- 1⁄4 cup butter (or margarine)
- 2 teaspoons chili powder
- 1⁄4 cup flaked coconut
- 1 egg, slightly beaten
- 3⁄4 cup dry breadcrumbs
- 1 teaspoon salt
- 1⁄4 cup shortening
- 2 tablespoons shortening
- 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 onion, finely chopped
- 1⁄2 cup catsup
- 1⁄2 cup apricot preserves
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1⁄2 teaspoon curry powder
directions
- 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 combined 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.
Questions & Replies

Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Linky
Whitewater, Wisconsin