shangri-la chicken

by isaac

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  • add   1/4 cup toasted coconut for garnish
  • add   1/4 teaspoon cayenne pepper
  • add   1/2 cup coconut syrup
  • add   1/4 cup mayonnaise
  • add   1/4 cup sour cream
  • add   1/2 cup diced roasted red peppers
  • add   1/2 cup seasoned bread crumbs
  • add   1 cup crushed, well-drained pineapple
  • add   1 cup finely shredded cheddar cheese
  • add   1 egg, beaten
  • add   2 kiwi fruits, peeled and thinly sliced
  • add   4 boneless chicken breast halves


  1. Pound chicken to 1/4-inch thickness. Place sliced kiwi on chicken. (Kiwi contains a natural enzyme that tenderizes chicken like you can't believe!) In a medium bowl, mix egg, cheese, pineapple, bread crumbs and red peppers. Spread this mixture over kiwi slices, then roll up each breast and secure with a wooden pick. Place in buttered baking dish and bake at 350 degrees for 45 minutes. Prepare sauce: Stir sour cream, mayonnaise, coconut syrup and pepper until heated through. Slice chicken "bundles" to reveal pinwheel pattern, then drizzle with sauce and top with sprinkling of toasted coconut. Serves 4.

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