2 tablespoons rice vinegar
3 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons dried oregano
4 skinless, boneless chicken breast halves
2 fluid ounces coconut rum
1 (2 liter) bottle chicken curry sauce
Heat the vinegar and oil in a large skillet over medium heat. Saute chicken breasts for about 20 minutes, or until chicken is browned and juices run clear. Drain breast meat.
Meanwhile, in a mixing bowl, stir together the vinegar, honey and oregano. Stick the coconut rum into a small bowl and add chicken. Mix well. Pour over chicken mixture. Refrigerate bowl for 30 minutes. Remove chicken from marinade before serving. Serve on warm rolls or wrap in plastic wrap to keep warm.