Preheat oven to 350°F – (175°C) Wrap chicken breasts in plastic wrap and pound them flat. Place a slice of ham on each piece of chicken. Drizzle with some honey and place a large piece of a banana slice over the ham.

Roll the chicken breast with the banana at the core and refrigerate to firm, about 1 hour. Season the rolled chicken with salt and white pepper and dredge through the flour. Set aside. Combine the coconut with the bread crumbs in a flat bowl and set aside.

Dip the floured chicken rolls in the beaten eggs, and coat them with the coconut-and-bread crumb mixture. In a large skillet, sauté the chicken breasts in pre-warmed vegetable oil over medium heat for about 2 minutes on each side, or until lightly coloured.

Place the fried chicken rolls on a buttered cooking sheet and bake in for 35 or 45 minutes, until chicken is cooked through.