Recipe - Chicken Breast Hawaiian

4 Whole boneless skinless
Chicken breasts, halved
One fourth cup Butter or margarine
2 teaspoon Chili powder
One fourth cup Flaked coconut
1 Egg slightly beaten
Three fourths cup Dry bread crumbs
1 teaspoon Salt
One fourth cup + 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 tablespoon Shortening
One fourth cup Finely chopped onion
One half cup Catsup
One half cup Apricot preserves
1 tablespoon Brown sugar
1 tablespoon Cider vinegar
One half teaspoon 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 One fourth 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 2025 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip