Course : Chicken
Serves: 4
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4 medium chicken breasts -- halved,boned, skinned and fat cut off
2 tablespoons vegetable oil
1 large red sweet bell pepper -- cored, seeded and diced
1 large green sweet bell pepper -- cored, seeded and diced
1 large onion -- chopped
1 clove garlic -- crushed
2 ounces unsweetened coconut flakes -- toasted
2 teaspoons grated lime peel
1/4 teaspoon salt
1 ounce butter
1/4 teaspoon paprika
1/4 teaspoon hot pepper sauce
1 tablespoon lime juice
1 tablespoon apricot preserve
1 bunch fresh cilantro -- to garnish

Preparation / Directions:

Preheat the oven to 550ΓΈ. Pound the chicken to 1/4 inch thickness between two sheets of plastic wrap and set aside. Heat the oil to medium hot in a large skillet and fry the peppers, onion and garlic for about 10 minutes, stirring frequently, until slightly soft. Remove from the heat. In the same pan, stir in the coconut, lime peel and salt to taste. b Spoon one-eighth of vegetable mixture over the center of each chicken breast. Bring the long ends of each breast up over the filling and secure with toothpicks. Place the butter in a small roasting pan and melt over medium heat. Place the chicken rolls, seam-side down, in the pan. In a small bowl, combine the paprika, hot pepper sauce and l/2 teaspoon salt and sprinkle the mixture over the chicken rolls. Bake for 25-30 minutes until the chicken is cooked through and juices run clear when the roll is pierced with a knife. Remove the rolls to a chopping board. r Stir the lime juice and apricot preserve into the drippings in the roasting pan and bring to the boil, stirring to loosen browned bits on the bottom of the pan and to blend. Remove from the heat. p Remove the toothpicks from the chicken rolls and cut into 1/2 inch slices. Arrange the slices on a serving dish and pour the sauce over. Garnish with fresh cilantro if desired.


Nutritional Information:

2492 Calories (kcal); 158g Total Fat; (58% calories from fat); 244g Protein; 12g Carbohydrate; 804mg Cholesterol; 1000mg Sodium

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