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Remove skin from chicken, dredge chicken pieces in flour, egg and then breadcrumbs. Refrigerate 30 minutes.
Heat 2 tablespoons of oil in frypan and add 1 tablespoon butter. Add chicken pieces and cook at 180°C until browned. Reduce heat and cook slowly until tender. Drain and keep warm.
Meanwhile, sauté pineapple slices in remaining butter and keep warm. De-rind bacon strips, roll into ring curls and skewer. Grill until cooked through. Remove skewers.
Peel and halve bananas lengthways, coat with seasoned flour, cook in butter and oil.
Arrange on serving dish. Serve with halved grilled tomatoes.
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