Jamaican Chicken

• 4 (4 oz.) skinned, boned chicken breast halves
• 2 1/2 Tbsp. all-purpose flour
• 1 Tbsp. flaked coconut, minced
• 1 tsp. curry powder, divided
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 egg white, lightly beaten
• vegetable cooking spray
• 2 tsp. margarine or butter (I use 4 Tbsp.)
• 2 medium bananas, cut into 1/2 slices
• 3/4 c. unsweetened pineapple juice
• 6 green onions, cut into 1/4 inch pieces
• 2 c. long grain rice, cooked

1. Place the chicken between 2 sheets heavy plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Combine the flour, coconut, 1/2 teaspoon curry powder, salt and pepper. Stir well. Brush both sides of each chicken piece with egg white; dredge in the flour mixture and set aside.

flour, flaked coconut, curry powder, salt, pepper, egg, vegetable cooking spray, margarine, bananas, pineapple juice, green onions, long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989343 (may not work)