Poultry: Hawaiian 04 by Recipe Cottage

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	Hawaiian 04

		CHICKEN BREAST HAWAIIAN 4 whole boneless skinless chicken breasts, halved 1/4 cup butter or margarine 2 tsp chili powder 1/4 cup flaked coconut 1 egg slightly beaten 3/4 cup dry bread crumbs 1 tsp salt 1/4 cup plus 2 tablespoons shortning 4 pineapple slices 2 cooked sweet potatoes (quartered) 2 firm bananas, peeled and cut in half lengthwise 2 tablespoons shortening 1/4 cup finely chopped onion 1/2 cup catsup 1/2 cup apricot preserves 1 Tbs brown sugar 1 Tbs cider vinegar 1/2 tsp.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. 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.