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.