Description
Not chicken kiev, or chicken cordon bleu, but chicken roulades with a hawaiian twist (including sauce!) from a hawaiian educational website.
Ingredients
- Whole Boneless Skinless Chicken Breasts
- Butter
- Chili Powder
- Flaked Coconut
- Egg
- Dry Breadcrumbs
- Salt
- Shortening
- Pineapple Slices
- Cooked Sweet Potatoes
- Firm Bananas
- Sweet And Sour Sauce
- Onion
- Catsup
- Apricot Preserves
- Brown Sugar
- Cider Vinegar
- Curry Powder
Instructions
- 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