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Chicken Breast Luau



2 each 10oz. chicken breasts,boned and ski, nned
2 tbsp safflower oil
1 1/2 cup taro or spinach leaves
1/2 cup butternut squash, julienned
1/2 each medium onion, sliced


1 cup cider vinegar
2 cup water
1/4 cup brown sugar
1 tsp juniper berries
2 tbsp pickling spice
1 1/2 cup poha or goose berries or currants
1/2 each medium onion sliced
1 each carrot, julienned

Prepare Poha Pickle Garnish night before: Place vinegar, water, sugar,
juniper berries and pickling spices in a saucepan and bring to a
boil. Add berries, onion, and carrots. Remove from heat and cool.
Chill pickle overnight. To serve, remove pickle with a slotted spoon
and sprinkle over the chicken.

Split chicken breast, and trim off all fat and the last wing bone.
Place between two pieces of plastic wrap and pound thin. Do not break
through the meat. Place taro in a steamer and cook for 4 minutes (if
spinach is used, do not steam). Drain. In a skillet, heat safflower
oil and saute taro or spinach, onion, and squash, cooking until
onions are translucent. Cool mixture. Divide into four parts and
place some of each on 1/2 chicken breast, roll and fasten on the
bottom with toothpick. Season chicken with salt and pepper as desired
and steam for 5 minutes. Per serving:400 calories, 14 grams fat, 119
mg cholesterol, 214 mg sodium

From: "Hawaii Magazine" April 1992 Formatted by: Dorie Villarreal


Servings: 4



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