1 chicken fillet per person.
1 egg, beaten, in a dish
chipped coconut, in a dish
a tin with pineapple slices
pepper
salt
Soya sauce
Instructions:
Rub fillets in with pepper and salt and Soya sauce. Dip first in beaten
egg and then in chipped coconut, so that they get entirely covered.
Put them in a frying pan with some not too hot butter: Be careful that
the fillets don't stick to the pan and that the coconut does not get too
dark. They will be done in about ten minutes. Check to be sure.
Then take them out and keep them warm. Turn up the heat and put in the same frying pan pineapple slices along with the juice from the tin.
Keep the slices moving and brown them in about a minute or two.
Serve the pineapple and the juice with the chicken.
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