|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.
Serving size: Complete recipe
Calories 2639 Calories from Fat 1463
% Daily Value*
Total Fat 166 g256.1%
Saturated Fat 58.4 g291.9%
Trans Fat 0.1 g
Cholesterol 668.8 mg222.9%
Sodium 878.6 mg36.6%
Total Carbohydrates 142 g47.2%
Dietary Fiber 23.4 g93.7%
Sugars 58.9 g
Protein 154 g307.9%
Vitamin A 896.1% Vitamin C 145.4%
Calcium 28.5% Iron 62%
*Based on a 2000 Calorie diet