| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Appetizers, Chicken, Posted |
24 |
Servings |
INGREDIENTS
| 2 |
|
Whole Chicken Breasts; Halved |
| 2 |
c |
Chicken Broth |
| 4 |
ts |
Curry Powder |
| 24 |
sm |
Lettuce Leaves |
| 1 |
c |
Sweetened Coconut Flakes; Toasted |
| 1 |
c |
Sour Cream |
| 2 |
tb |
Peanuts; Finely Chopped |
| 1/4 |
|
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
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