|Chicken breasts||4 Large|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Chili powder||1 Tablespoon|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Cooking oil||6 Tablespoon|
|Cooked sweet potatoes||2 , quartered|
|Firm bananas||2 , peeled and cut into half lengthwise|
Remove skin and bones from the chicken breasts, keeping breasts whole.
Rinse and pat dry; set aside.
Cream the butter with the chili powder.
Blend in the coconut.
Divide the mixture into 4 portions.
Spoon one portion onto each breast, roll and skewer.
Tuck in sides and skewer.
Repeat for each chicken breast.
Dip breasts in the egg, then roll in bread crumbs to coat evenly.
Heat 3 tablespoons oil in a large heavy skillet.
Add the chicken and brown evenly on all sides.
Transfer to a shallow baking pan and bake at 400Â°F about 15 minutes, or until chicken is tender when pierced with a fork.
Prepare sauce; set aside and keep warm.
Meanwhile, heat remaining 3 tablespoons oil in the skillet.
Lightly brown the pineapple, sweet potatoes, and bananas.
Arrange with chicken on serving platter.
Garnish with leaf lettuce, toasted nuts, and coconut.