• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chicken Breast Hawaiian

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 Whole boneless skinless
  • Chicken breasts, halved
  • 1/4 c Butter or margarine
  • 2 ts Chili powder
  • 1/4 c Flaked coconut
  • 1 Egg slightly beaten
  • 3/4 c Dry bread crumbs
  • 1 ts Salt
  • 1/4 c + 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 tb Shortening
  • 1/4 c Finely chopped onion
  • 1/2 c Catsup
  • 1/2 c Apricot preserves
  • 1 tb Brown sugar
  • 1 tb Cider vinegar
  • 1/2 ts 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 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.

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