Chicken Fiesta Roll

Ingredients:
1/3 cup butter or margarine, softened
2 small bell peppers, chopped
1/4 cup roasted cashew nuts, chopped
1 can (439 g) crushed pineapple, drained (reserve syrup)
3/4 kg chicken breast, deboned and sliced into 10 flat pcs
1/2 cup bread crumbs

Sauce:
3 tbsp pineapple syrup
1 cup cheddar cheese, grated
1/2 cup mayonnaise
1 stalk green onion, chopped


Directions:
1. Blend first 3 ingredients with 1/2 cup crushed pineapple, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1 tsp sugar. Roll each 1 1/2 tbsp of mixture in foil. Freeze for at least 3 hours.
2. Marinate chicken in 1/2 cup pineapple syrup, 1/3 tsp iodized salt (or 1/3 tbsp rock salt) and 1/4 tsp pepper for one hour. Drain.
3. Remove foil of butter mixture. Place each piece on one side of every chicken slice. Roll and secure with toothpick. Coat with bread crumbs. Deep fry until golden brown. Remove toothpick. Set aside.
4. Melt cheese with 3 tbsp pineapple syrup. Cool slightly. Add mayonnaise, 1/8 tsp pepper and remaining crushed pineapple. Blend well. Pour over chicken. Top with green onions.

Makes 5 servings ( 2 rolls/serving)
Good source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics