Caribbean Chicken

Yield: 4 servings

Ingredients

• 4 Boneless Chicken Breasts
• 4 Slices Smoked Ham
• 2 tbsp Honey – (30ml)
• 2 Bananas split lengthwise
• 1 tsp. Salt – (5ml)
• White Pepper to Taste
• 3 tbsp All-purpose Flour – (45ml)
• 3 tbsp Shredded Coconut – (45ml)
• 1/4 cup Plain Bread Crumbs – (60ml)
• 2 Eggs, beaten
• 1/8 cup Vegetable Oil – (30ml)
• 1/8 cup Butter – (30ml)

Directions

1. Preheat oven to 350F
2. Wrap chicken breasts in plastic wrap and pound them flat.  Place a slice of ham on each piece of chicken.  Drizzle with some honey and place a large piece of a banana slice over the ham.   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 and dredge through the flour.  Set aside.
3. Combine the coconut with the bread crumbs in a flat bowl and set aside. Dip the floured chicken rolls in the beaten eggs, and coat them with the coconut-and-bread crumb mixture.
4. 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 coloured.
5. Place the fried chicken rolls on a buttered cooking sheet and bake in for 35 or 45 minutes, until chicken is cooked through.
6. Serve and enjoy!