Chicken Breast Luau
Recipe type: Poultry
Serves: 4
  • Luau Chicken:
  • 2 10 ounce chicken breasts, boned and skinned
  • 2 Tablespoons safflower oil
  • 1 1/2 Cups taro or spinach leaves
  • 1/2 Cup butternut squash; julienned
  • 1/2 medium onion; sliced
  • Poha Pickle Garnish
  • 1 Cup cider vinegar
  • 2 Cups water
  • 1/4 Cup brown sugar
  • 1 teaspoon juniper berries
  • 2 Tablespoons pickling spice
  • 1 1/2 Cups poha or gooseberries or currants
  • 1/2 medium onion sliced
  • 1 carrot; julienned
  1. Prepare Poha Pickle Garnish the 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.
  2. Chill pickle overnight. To serve, remove pickle with a slotted spoon and sprinkle over the chicken.
  3. Split chicken breast, and trim off all fat and the last wing bone.
  4. 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.
  5. In a skillet, heat safflower oil and saute taro or spinach, onion, and squash, cooking until onions are translucent. Cool mixture.
  6. 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".
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.