|Chicken breast halves||8 , skinned and boned|
|Firm bananas||2 , peeled and cut in half lengthwise|
|Butter||1 Cup (16 tbs)|
|Chili powder||2 Teaspoon|
|Desiccated coconut||1⁄2 Cup (8 tbs)|
|Hot pepper sauce||6 Drop|
|Garlic salt||1 Pinch|
|Coconut milk||1⁄4 Cup (4 tbs)|
|Fresh lime juice||2 Tablespoon|
|Granulated sugar||1 Teaspoon|
|Grated fresh ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
Place chicken breasts between two pieces of plastic wrap.
Pound to flatten.
To make stuffing, cream butter with chili powder.
Beat in desiccated coconut.
Add hot pepper sauce and garlic salt.
Spoon a small amount of stuffing on each chicken breast.
Roll chicken around stuffing and tuck in the sides.
Fasten with a skewer.
Combine all baste ingredients in a bowl.
Stir well, then set aside.
Place chicken on barbecue grill at a medium distance above the hot coals.
Cook for 20 minutes, turning frequently and basting constantly.
During the last few minutes of cooking, place bananas on grill.