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 Hosted By
DnD |
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12 whole boneless skinless Chicken breasts, cut in half |
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2 & 1/4 cup Dry Bread Crumbs |
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6 cooked Sweet Potatoes (quartered) |
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6 firm Bananas, peeled and cut in half lengthwise |
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FOR THE CHICKEN - 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 breadcrumbs and salt to coat evenly. Melt 3/4 cups 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. FOR THE SOUR SAUCE - Melt shortening in small skillet over medium heat. Add onion; cook until tender. Stir in catsup, preserves, brown sugar, vinegar, and curry powder and blend. Keep warm until served. |
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