8 chicken breasts, boneless
8 slices ham
4 bananas, sliced lengthwise
White pepper & salt to taste
6 tbsp. flour
4 eggs, beaten
6 tbsp. shredded coconut
1/2 c. bread crumbs
7 oz. vegetable oil

Pound the boneless chicken breasts flat. Place a slice of ham on the chicken and top with half of a banana. Roll up the chicken breasts and refrigerate to firm. Season the rolled chicken breasts with salt and pepper then roll in flour. Mix coconut and bread crumbs and set aside.

Dip the rolled chicken breasts in the eggs and coat them with the coconut/bread crumb mixture. Deep fry the chicken breasts in preheated oil (250 degrees) for 2 minutes or until lightly colored. Place the fried chicken rolls on a buttered sheet pan and place in a preheated 350 degree oven for 10 minutes or until done.

Serves 8.