Name: Chicken Breast Luau
Ingredients: 2 10oz. Chicken breasts,boned and skinned; 2 tb Safflower oil; 1 1/2 c Taro or spinach leaves; 1/2 c Butternut squash; julienned; 1/2 Medium onion; sliced; 1 c Cider vinegar; 2 c Water; 1/4 c Brown sugar; 1 ts Juniper berries; 2 tb Pickling spice; 1 1/2 c Poha or goose berries or currants; 1/2 Medium onion sliced; 1 Carrot; julienned

Our ideas of evangelism cannot indict Jesus; rather, He must judge contemporary methods of evangelism. Modern evangelicalism is preoccupied with decisions, statistics, aisle-walking, gimmicks, prefabricated presentations, pitches, emotional manipulation, and even intimidation. Its message is a cacophony of easy-believism and simplistic appeals. Unbelievers are told that if they invite Jesus into their hearts, accept Him as personal Savior, or believe the facts of the gospel, that’s all there is to it. The aftermath is appalling failure, as seen in the lives of multitudes who have professed faith in Christ with no consequent impact of their behavior. Who knows how many people are deluded into believing they are saved when they are not?

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Hawaii, Poultry, Vegetables	4	Servings

INGREDIENTS

2		10oz. Chicken breasts,boned and skinned
2	tb	Safflower oil
1 1/2	c	Taro or spinach leaves
1/2	c	Butternut squash; julienned
1/2		Medium onion; sliced
1	c	Cider vinegar
2	c	Water
1/4	c	Brown sugar
1	ts	Juniper berries
2	tb	Pickling spice
1 1/2	c	Poha or goose berries or currants
1/2		Medium onion sliced
1		Carrot; julienned

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

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