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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From
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~-------------------------------------------------------------------------
P
reheat oven to 375 degrees F. Place all the ingredients in a deep, heavy
pot that can be cov
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