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Chicken Breast Hawaiian

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“Not Chicken Kiev, or Chicken Cordon Bleu, but Chicken roulades with a Hawaiian twist (including sauce!) From a Hawaiian educational website.”

Ingredients Nutrition


  1. Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly.
  2. Cream butter and chili powder. Blend in coconut.
  3. Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer.
  4. Chill two hours.
  5. Preheat oven to 400 degrees F.
  6. Dip chicken rolls into egg, then roll in combined breadcrumbs and salt to coat evenly.
  7. 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.
  8. Remove skewers.
  9. Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, and bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
  10. Sweet and Sour Sauce Instructions:
  11. Melt shortening in small skillet over medium heat.
  12. Add onion; cook until tender.
  13. Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend.
  14. Keep warm until served.

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