4 skinless and boneless chicken breasts (about 4 oz. each) : 2 canned pineapple rings (optional) : 4 slices Mozzarella cheese (about 1/2 oz. each); 4 slices boiled ham (about 1/2 oz. each); 1 egg; 3 tablespoon milk; 2/3 cup shredded coconut; 1/3 cup fine dry bread crumbs; 1/3 cup all purpose flour; oil for deep frying.
Preparation: pound breasts lightly with mallet to 1/4 inch thickness. In center of each breast, place 1/2 of a pineapple ring (if desired); top with 1 slice cheese and 1 slice ham. Roll chicken breasts to enclose filling; secure with toothpicks. In 2 shallow bowls, combine egg with milk and coconut with bread crumbs. Place flour on a plate or wax paper. Dip chicken first in flour, then in egg mixture. Roll in coconut mixture to coat chicken evenly. In large skillet, heat 2 inch oil to 350 degrees. Fry chicken 1 minute on each side or until golden brown (see note). Transfer breasts to a shallow baking dish, seam side down. Bake for 30 minutes; remove toothpicks before serving.
NOTE: Breasts can be prepared in advance to this point. After frying wrap breasts in foil; freeze. To use, thaw in refrigerator; bake as directed above. Calories per serving: about 465. Preparation, 30 minutes; total time 1 hour.
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