INGREDIENTS

INSTRUCTIONS

LUAU CHICKEN
POHA PICKLE GARNISH
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Faith without works is empty – and vica versa.”