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Chicken Santa Lucia
4 Boneless Chicken Breasts
4 Slices Boiled Ham
2 Bananas, split lengthwise
1 tsp. Salt
White Pepper to Taste
3 tablespoon All-purpose Flour
3 tablespoon 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)
Serves 4
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 preheated 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.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
