Yield: 1 servings
|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|
|1||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||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.
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