Chicken Fiesta Roll recipe

1/3 cup butter
2 bell peppers, chopped
1/4 cup roasted cashew nuts, chopped
1 can 439g del monte crushed pineapple, drained - reserve syrup
3/4 kilo chicken breast, deboned, 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


Blend first 3 ingredients w/ 1/2 cup crushed pineapple. 1/4 tsp fine salt and 1 tsp sugar. Roll each 1-1/2 tbsp of mixture in oil. Freeze for 3 hrs.
Marinate chicken in 1/2 cup pineapple syrup, 1/3 tsp fine salt and 1/4 tsp pepper for 1 hr. Drain.
Remove foil of butter mixture. Place each piece on one side of every chicken slice. Roll and secure w/ toothpick. Coat with bread crumbs. Deep fry until golden brown. Remove toothpick. Set aside.
Melt cheese w/ 3 tbsp pineapple syrup. Cool. Add mayo, 1/8 tsp pepper and remaining pineapple. Blend. Pour over chicken. Top w/ green onions

5 servings