Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------LUAU CHICKEN-----------------------------
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

--------------------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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