LUAU CHICKEN
2 each 10oz. chicken breasts,boned and ski, nned
2 tbsp safflower oil
1 1/2 cup taro or spinach leaves
1/2 cup butternut squash, julienned
1/2 each medium onion, sliced
POHA PICKLE GARNISH
1 cup cider vinegar
2 cup water
1/4 cup brown sugar
1 tsp juniper berries
2 tbsp pickling spice
1 1/2 cup poha or goose berries or currants
1/2 each medium onion sliced
1 each carrot, julienned
Directions
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
Servings: 4 servings
Chicken Breast Luau Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Hawaiian; Poultry
The History of Recipes
Historians have tracked the existence of recipes far back into the far past, at least as far back as the ancient Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Moving on, we have a couple of cookery books which were published in the 1300s : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that is popular today, but rather descriptions of the types of meals prepared by the cooks of the upper classes. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices such as parsley, basil and rosemary. These new foods and spices caused an eruption in recipe publications, many of which still exist in academic collections. During the following few centuries, the rich families of Wesstern Europe competed to lay on the most extravagent meals, and consequentially chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing the recipes of their peers. By the advent of the 1900s, cooking publications are highly popular mostly as a result of better eduction, increased leisure time and having more disposable income. The revolution that is television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Chicken Breast Luau recipe.
