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Ингредиенты
- 4 whl boneless skinless chicken breasts halved
- 1/4 c. butter or possibly margarine
- 2 tsp chili pwdr
- 1/4 c. flaked coconut
- 1 x egg slightly beaten
- 3/4 c. dry bread crumbs
- 1 tsp salt
- 1/4 c. + 2 Tbsp. shortening
- 4 x pineapple slices
- 2 x cooked sweet potatoes (quartered)
- 2 x hard bananas peeled and cut in half lengthwise
- 2 Tbsp. shortening
- 1/4 c. finely minced onion
- 1/2 c. catsup
- 1/2 c. apricot preserves
- 1 Tbsp. brown sugar
- 1 Tbsp. cider vinegar
- 1/2 tsp curry pwdr
Инструкции
- Rinse and pat chicken dry. Place chicken between two pcs of plastic wrap; flaten slightly. Cream butter and chili pwdr. Blend in coconut. Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer. Refrigeratetwo hrs. Preheat oven to 400 degrees F. Dip chicken rolls into egg, then roll in combined breadcrumbs and salt to coat proportionately. Heat 1/4 c. of the shortening in large skillet over medium heat. Add in chicken rolls and brown proportionately on all sides. Transfer to greased shallow baking dish and bake 20-25 min, or possibly till chicken is tender. Remove skewers. Heat 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:Heat shortening in small skillet over medium heat. Add in onion; cook till tender. Stir in catsup, preserves, brown sugar, vinegar, curry pwdr, blend. Keep hot till served.
- Cuisine: "Hawaiin"
