Happy New Year to everyone!!

I hope your new year is filled with love and the joy of cooking.

I recently went on a cruise to Belize and viewed some Mayan ruins.
I got an opportunity to walk through the rain forest in Belize where there
were many unusual and interesting animals and birds.  I also saw beautiful
vegetation including coconut trees. I got an opportunity to taste the Mayan
food such as rice...beans...chicken and a coconut dessert.

The ship had unusually good food.  I choose one recipe I thought everyone
would like to have in their recipe collection (see recipe below).

I look forward to the new year and many more exciting recipes from our
great chefs that I can share with all of you.

Good Eating
LINDSEY

Ingredients:
1)   8 Filets of boneless Chicken Breast (7 oz. each)
2)   8 Slices of Ham
3)   4 Bananas - split lengthwise
4)   1 tsp. Salt
5)   White Pepper to taste
6)   6 tbs. Flour
7)   4 Eggs - beaten
8)   6 tbs. shredded Coconut
9)   1/2 cup Bread Crumbs
10) 7 oz. Vegetable Oil
11) 1/4 cup Butter

Preparation:
1)   Pound the boneless, skinless chicken breasts flat.
2)   Place a slice of ham on the chicken, and top with half a banana
       sliced lengthwise.  Roll the chicken breast and refrigerate to firm.
3)   Season the rolled chicken with salt and pepper and dredge in flour.
       Mix the coconut and bread crumbs together and set aside.  Dip
       the chicken rolls in the beaten eggs and then coat them with the
       coconut-bread mixture.
4)   Deep fry the chicken breasts in a pre-heated oil at 250 degrees for
       2 minutes until lightly colored.  Place the fried chicken rolls on a
       buttered sheet pan in a pre-heated 350 degree oven for 10 minutes
       or until done.  Garnish with a twisted orange slice or parsley sprig.