Chicken Breast Hawaiian - cooking recipe

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

Preparation

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.