4 lg. chicken breasts, pounded to 1/4 inch thickness
Honey
Freshly ground black pepper
2 med. onion, cut in 1 inch cubes
4 rings pineapple, cut in 1 inch cubes
8 sun dried tomatoes, chopped
Seasoned flour for dredging chicken
Peanut oil for frying

Lay out chicken breasts. Brush surface with honey. Grind some pepper over each breast. Then, starting at one length of each breast, alternate placing a couple of onions, a couple of pineapple, and a couple of tomato pieces until you reach opposite end. Then carefully roll the chicken. Secure mid and end points with long toothpick. Dredge in flour, and deep fry in peanut oil until done and golden. Serve with brown rice tossed with freshly cooked crisp bacon pieces, complemented by a fruit compote on the side.