| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Appetizers, Chicken, Posted | 24 | Servings | |
INGREDIENTS
| 2 | Whole Chicken Breasts | |
| Halved | ||
| 2 | c | Chicken Broth |
| 4 | t | Curry Powder |
| 24 | Lettuce Leaves | |
| 1 | c | Sweetened Coconut Flakes |
| Toasted | ||
| c Sour Cream | ||
| tb Peanuts, Finely Chopped | ||
| 1 | Cu Chutney, Finely Chopped |
INSTRUCTIONS
~---------------------DIP--------------------------- Combine chicken breasts, broth and curry powder in a medium saucepan over medium heat. Bring to a boil, reduce heat and simmer about 25 minutes or until chicken is tender. Refrigerate chicken in broth until cool. Remove chicken breasts from broth. Remove and discard skin and bones. Cut each half breast lengthwise into 6 to 8 strips. Place each strip of chicken across one side of each lettuce leaf. Fold ends of lettuce over chicken; roll up. Secure with a wooden toothpick if necessary. Refrigerate at least 1 hour. Prepare dip by combine all ingredients in a small bowl. On a large platter arrange lettuce wrapped chicken around dip and coconut. To serve, dip chicken rolls into dip, then into coconut. Recipe by: Appetizers and Small Meals by Mable Hoffman Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May 06, 1998
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 95
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 12.2mg
Sodium: 197.3mg
Potassium: 94.2mg
Carbohydrates: 12g
Fiber: <1g
Sugar: 1.9g
Protein: 7.1g