4 Boneless Chicken Breasts
4 Slices Boiled Ham
2 Bananas, split lengthwise
1 tsp. Salt
White Pepper to Taste
3 Tbs. All-purpose Flour
3 Tbs. Shredded Coconut
1/4 cup Plain Bread Crumbs
2 Eggs, beaten
1/8 cup Vegetable Oil
1/8 cup Butter
4 fresh Pineapple Slices (optional, but nice)
Instructions:
Pound the boneless, skinless chicken breasts flat for easier
preparation and even cooking.
Place a single slice of ham on each piece of chicken, and top with half
a banana slice.
Roll the chicken breast with the banana at the core and refrigerate to
firm, about 1 hour.
Season the rolled chicken with salt and white pepper, then dredge
through the flour.
Mix the coconut with the bread crumbs in a small, flat bowl and set
aside.
Dip the floured chicken rolls in the beaten eggs, then coat them with
the coconut-and-
bread crumb mixture.
In a large skillet, sauté the chicken breasts in pre-warmed vegetable
oil over medium heat
for about 2 minutes on each side, or until lightly colored.
Place the fried chicken rolls on a buttered cooking sheet and bake in a
350-F degree pre-
heated oven for 35 or 45 minutes, until done. (Your baking time will
vary depending on
the thickness of the pounded chicken breasts.)
Garnish each portion with a fresh pineapple slice, if desired, and
serve.
