Recipe: Hawaiian Chicken Breast Luau with Poha Pickle Garnish

HAWAIIAN CHICKEN BREAST LUAU

FOR THE POHA PICKLE GARNISH:
1 cup cider vinegar
2 cups water
1/4 cup brown sugar
1 tsp juniper berries
2 tbsp pickling spice
1 1/2 cups poha or goose berries or currants
1/2 medium onions, sliced
1 carrot, julienned

FOR THE LUAU CHICKEN:
2 (10 oz. each) skinless, boneless chicken breasts
2 tbsp safflower oil
1 1/2 cups taro or spinach leaves
1/2 cup butternut squash, julienned
1/2 of a medium onion, sliced

PREPARE POHA PICKLE THE NIGHT BEFORE:
Place vinegar, 2 cups 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.

WHEN READY TO COOK:
Split chicken breasts and trim off all fat. Place between two pieces of plastic wrap and pound thin. Do not break through the meat; set aside.

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 taro mixture 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.

To serve, remove Poha Pickle garnish with a slotted spoon and sprinkle over the chicken.

Makes 4 servings
Source: Hawaii Magazine, April 1992