Chicken Breast in Champagne

INGREDIENTS:

4 Whole boneless skinless
Chicken breasts, halved
1/4 c Butter or margarine
2 ts Chili powder
1/4 c Flaked coconut
1 Egg slightly beaten
3/4 c Dry bread crumbs
1 ts Salt
1/4 c + 2 tablespoons shortning
4 Pineapple slices
2 Cooked sweet potatoes
(quartered)
2 Firm bananas, peeled and cut
In half lengthwise
Sweet and Sour Sauce
2 tb Shortening
1/4 c Finely chopped onion
1/2 c Catsup
1/2 c Apricot preserves
1 tb Brown sugar
1 tb Cider vinegar
1/2 ts 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip