Tahitian Sunset Roll Ups
|Whole chicken breasts||2 , cut in half|
|Chicken broth/Chicken bouillon||2 Cup (32 tbs)|
|Curry powder||4 Teaspoon|
|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)|
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.
Serving size: Complete recipe
Calories 1645 Calories from Fat 956
% Daily Value*
Total Fat 107 g164.5%
Saturated Fat 66.2 g331%
Trans Fat 0.1 g
Cholesterol 319.1 mg106.4%
Sodium 2094.2 mg87.3%
Total Carbohydrates 75 g25%
Dietary Fiber 15.6 g62.6%
Sugars 44.3 g
Protein 105 g210%
Vitamin A 534% Vitamin C 121.9%
Calcium 54.4% Iron 80.5%
*Based on a 2000 Calorie diet