Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 larges | Boneless, skinless chicken breast halves (about 1/2 pounds) |
| 1 large | Red bell pepper; finely chopped |
| 3 tablespoons | Grated Parmesan cheese |
| 2 tablespoons | Pine nuts, chopped |
| 1 tablespoon | Olive or vegetable oil |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 \N | Clove garlic, chopped |
| ½ cup | Flaked or shredded coconut |
| 2 tablespoons | Sliced green onions (with tops) |
| 2 tablespoons | Chopped fresh clantro leaves tablespoon finely chopped fresh ginger root |
| 2 tablespoons | Lime juice large mango, pared and chopped |
| 1 large | Papaya, pared, seeded and chopped |
| 1 \N | Jalapeno chili, seeded and finely chopped |
Flatten each chicken breast to l/4-inch thickness between plastic wrap. Mix bell pepper, cheese, pine nuts, oil, salt, pepper and garlic. Spread one-fourth of bell pepper mixture on each of the chicken breasts. Roll tightly; secure with toothpicks.
Set oven control to broil. Place chicken, seam sides down, on rack on broiler pan. Broil 4 to 5 inches from heat 25 to 30 minutes or until done. Remove toothpicks. Mix remaining ingredients; serve with chicken.
4 servings.
Nutrition formation per Serving 1 serving Percent of U.S. RDA Calories 425 Protein 68% Protein 9 44 Vitamin 100% Carbohydrate, 9 37 Vitamin C 100% Fat 9 13 Thiamin 20% Cholesterol, mg 100 Riboflavin 20% Sodium mg 370 Niacin 98% Potassium, mg 1150 Calcium 14% Iron 20% From the files of Al Rice, North Pole Alaska. Feb 1994