Yield: 4 servings
|2 eaches||10oz. Chicken breasts,boned and skinned|
|2 tablespoons||Safflower oil|
|1 cup||Cider vinegar|
|¼ cup||Brown sugar|
|1 teaspoon||Juniper berries|
|2 tablespoons||Pickling spice|
|1½ cup||Taro or spinach leaves|
|½ cup||Butternut squash; julienned|
|½ each||Medium onion; sliced|
|1½ cup||Poha or goose berries or currants|
|½ each||Medium onion sliced|
|1 each||Carrot; julienned|
POHA PICKLE GARNISH
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 ½ 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