--------------------------------LUAU CHICKEN--------------------------------
      2    10oz. Chicken breasts,boned

           -and skinned
      2 tb Safflower oil

  1 1/2 c  Taro or spinach leaves

    1/2 c  Butternut squash; julienned

    1/2    Medium onion; sliced

----------------------------POHA PICKLE GARNISH----------------------------
      1 c  Cider vinegar

      2 c  Water

    1/4 c  Brown sugar

      1 ts Juniper berries

      2 tb Pickling spice

  1 1/2 c  Poha or goose berries

           -or currants
    1/2    Medium onion sliced

      1    Carrot; julienned

  Prepare Poha Pickle Garnish night before: Place vinegar, 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. To serve, remove pickle with a slotted spoon
  and sprinkle over the chicken.
  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 saute taro or spinach, onion, and squash,
  cooking until onions are translucent. Cool mixture. Divide 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. Per serving:400 calories, 14 grams
  fat, 119 mg cholesterol, 214 mg sodium
  From: "Hawaii Magazine" April 1992 Formatted by: Dorie Villarreal