Pilgrim Diner Hawaiian Chicken

• 2 pounded skinless chicken breasts
• 1 (8 ounce) can fruit cocktail
• 1 teaspoon sugar
• 1 clove
• 1 cinnamon stick
• 2 slices pineapple
• 1 banana
• peach
• 2 tablespoons flaked coconut
• 2 eggs (beaten)
• 23 cup flour
• 14 cup oil
• 12 cup chicken stock

1. In a small sauce pan heat ingredients of fruit cocktail with sugar, clove and cinnamon.
2. When comes to a boil, lower heat and simmer for several more minutes, then remove cinnamon and clove set aside.
3. Dredge chicken breasts in flour, then eggs.
4. Saute in medium-large saucepan in hot oil, several minutes per side, then drain oil.
5. In the same pan, add chicken stock to chicken and the fruit sauce.
6. Simmer for several minutes.
7. Plate with sliced bananas, pineapples, peaches and coconut.
8. Serves one.

chicken breasts, fruit cocktail, sugar, clove, cinnamon, pineapple, banana, peach, flaked coconut, eggs, flour, oil, chicken

Taken from www.food.com/recipe/pilgrim-diner-hawaiian-chicken-127060 (may not work)