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.
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