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| Chicken Breast Hawaiian Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 1
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Ingredients
4 whole boneless skinless
1 chicken breasts, halved
1/4 cup butter or margarine
2 teaspoon chili powder
1/4 cup flaked coconut
1 egg slightly beaten
3/4 cup dry bread crumbs
1 teaspoon salt
1/4 cup + 2 tablespoons shortning
4 pineapple slices
2 cooked sweet potatoes
1 (quartered)
2 firm bananas, peeled and cut
1 in half lengthwise
1 sweet and sour sauce
2 tablespoon shortening
1/4 cup finely chopped onion
1/2 cup catsup
1/2 cup apricot preserves
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/2 teaspoon curry powder
Cooking 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 compined 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, 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
poultry
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