Categories: Poultry, Main dish, Low-fat 
      Yield: 4 servings 
  
      4    Chicken breast halves 
           -- (4 oz each) 
           -- skinned, boned 
  2 1/2 tb All-purpose flour 
      1 tb Flaked coconut, minced 
      1 ts Curry powder; divided 
    1/2 ts Salt 
    1/4 ts Pepper 
      1    Egg white; lightly beaten 
           Vegetable cooking spray 
      2 ts Reduced-calorie margarine 
           -- divided 
      1 md Banana; cut into 1/2" slices 
    3/4 c  Unsweetened pineapple juice 
      3    Green onions; cut diagonally 
           -- into 1/4" pieces 
      2 c  Cooked long-grain rice 
           -- (cooked w/o salt or fat) 
  
  Place the chicken between two sheets of heavy-duty plastic wrap and 
  flatten to 1/4" thickness, using a meat mallet or rolling pin.  Combine 
  the flour, coconut, 1/2 teaspoon curry powder, salt and pepper; stir well. 
  Brush both sides of each chicken breast with the egg white; dredge in the 
  flour mixture.  Set aside. 
   
  Coat a large nonstick skillet with cooking spray; add 1 teaspoon of the 
  margarine.  Place over medium-high heat until the margarine melts.  Stir 
  in the remaining curry powder.  Add the banana and saute two minutes or 
  until the banana is lightly browned.  Remove the banana from the skillet 
  and set it aside.  Wipe the drippings from the skillet with a paper towel. 
   
  Coat the skillet with cooking spray; add the remaining margarine.  Place 
  over medium-high heat until the margarine melts.  Add the chicken and cook 
  two minutes on each side or until browned.  Add the pineapple juice and 
  green onions.  Cover, reduce the heat and simmer ten minutes or until the 
  chicken is tender.  Serve over the rice.  Garnish with the banana slices. 
   
   Per Serving: 
  Calories: 364           Protein: 32 grams       Carb: 42 grams 
  Sodium: 357 mg          Fat: 6 grams (15% of calories) 
   
  * Source: Cooking Light Cookbook 1993 
  * Published in "Nutrition Action Healthletter" (January/February 1994) 
  * Typed for you by Karen Mintzias