Chicken Breast Luau
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 2 | tablespoons |
safflower oil
|
|
| ½ | cup |
butternut squash
julienned |
*
|
| ½ | medium |
onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 3E+1 | ml |
safflower oil
|
|
| 118 | ml |
butternut squash
julienned |
*
|
| 0.5 | medium |
onions
sliced |
|
Directions
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 sauté taro or spinach, onion, and squash, cooking until onions are translucent.
Cool mixture. Divide into four parts and place some of each on ½ chicken breast, roll and fasten on the bottom with toothpick.
Season chicken with salt and pepper as desired and steam for 5 minutes.
