Today I’m throwing a Hawaiian Send-off Party for my daughter-in-law Jan’s sister who is engaged to a guy who will be stationed on an army base on the big island. My son Johnny, Jan’s husband, found Hawaiin grass skirts and those coconut bikini tops. Besides Kahaluu Punch (freeze Hawaiian punch to the slushy stage with 1/2 gallon ineapple sherbet and 2 liters diet ginger ale, I’m making pulled pork, crab cakes, tossed salad, Hawaiian bread (purchased) and Chicken Breast Hawaiian:
Ingredients serve 8
4 whole boneless skinless chicken breasts, halved 1/4 butter spray 2 tsp. chili powder 1/4 cup flaked coconut 1 egg slightly beaten 3/4 cup dry bread crumbs 1 tsp. salt 1/4 cup + 2 tablespoons shortning 4 pineapple slices 2 cooked sweet potatoes (quartered) 2 firm bananas, peeled and cut in half lengthwise Sweet and Sour Sauce 1 T shortening 1/4 cup finely chopped onion 1/2 cup catsup 1/2 cup apricot preserves (low sugar) 1 Tbs. brown sugar (diet is fine) 1 Tbs. cider vinegar 1/2 tsp. curry powder
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 compined 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, an 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.