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Tahitian Sunset Roll Ups

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Ingredients
  Whole chicken breasts 2 , cut in half
  Chicken broth/Chicken bouillon 2 Cup (32 tbs)
  Curry powder 4 Teaspoon
Tahitian dip
  Dairy sour cream 1 Cup (16 tbs)
  Finely chopped peanuts 2 Tablespoon, finely chopped
  Lettuce leaves 32 Small
  Toasted coconut 1 Cup (16 tbs)
  Finely chopped chutney 1⁄4 Cup (4 tbs)
Directions

In a medium saucepan, combine chicken breasts, broth or bouillon and curry powder.
Bring to a boil; simmer about 25 minutes or until chicken is tender.
Refrigerate chicken in broth until cool.
Remove chicken breasts from broth.
Remove and discard skin and bones.
Cut each half breast into 6 to 8 lengthwise strips.
Place each strip of chicken across one side of each lettuce leaf.
Fold ends of lettuce over chicken; roll up.
Secure with a wooden pick if necessary.
Refrigerate at least 1 hour.
Prepare Tahitian Dip.
Spoon coconut into a small bowl.
On a tray or large platter, arrange lettuce-wrapped chicken around dip and coconut.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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