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  Chicken breast luau
 
Yield: 4 Servings
MMM
 
2 ea 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 ea Medium onion; sliced MMMMM--------------------POHA PICKLE GARNISH-------------------------      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 ea Medium onion sliced
1 ea Carrot; julienned
 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

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