Tahitian Sunset Roll Ups Recipe
Ingredients
| 2 whole chicken breasts, cut in half | ||
| 2 cups chicken broth or bouillon | ||
| Curry powder | 4 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) (Tahitian Dip:) | |
| Peanuts | 2 Tablespoon, finely chopped (Tahitian Dip:) | |
| Lettuce leaves | 32 Small (Tahitian Dip:) | |
| Tahitian Dip | ||
| Toasted coconut | 1 Cup (16 tbs) (Tahitian Dip:) | |
| Chutney | 1/4 Cup (16 tbs), finely chopped (Tahitian Dip:) | |
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.
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.
Chef
