"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Breast (Hawaii) Recipe

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This recipe for Chicken Breast (Hawaii), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Saturday, March 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 whole boneless skinless chicken breasts, halved, 1/4 c. butter, 2 tsp. chili powder, 1/4 c. flaked coconut, 1 egg slightly beaten, 3/4 c. dry bread crumbs, 1 tsp. salt, 1/4 c. plus 2 T. shortening or cooking oil, 4 pineapple slices, 2 quartered cooked sweet potatoes, 2 firm bananas peeled and cut in half lengthwise.

Sweet and Sour Sauce: 2 T. shortening or oil, 1/4 c. finely chopped onion, 1/2 ketchup, 1/2 c. apricot preserves, 1 T. brown sugar, 1 T. cider vinegar, 1/2 tsp. curry powder.

Directions:
Directions:
Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flatten slightly. Cream butter and chili powder. Blend in coconut. Divide into 8 portions. Spoon one portion onto each chicken piece. Tuck inside, roll and skewer. Chill 2 hours. Preheat oven to 400. Dip chicken rolls into egg, then roll in combined breadcrumbs and salt to coat evenly. Melt 1/4 c. 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 oil in skillet over medium heat. Heat pineapple, sweet potatoes and bananas. Arrange with chicken rolls on a platter and serve with sweet and sour sauce.

Sweet and Sour Sauce: Melt shortening or oil in small skillet over medium heat. Add onion; cook until tender. Stir in ketchup, preserves, brown sugar, vinegar, curry powder, blend. Keep warm until served.

Number Of Servings:
Number Of Servings:
8

 

 

 

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