Chicken Breast Luau
Submitted by debriv
Pounded chicken breasts stuffed with sautéed taro, butternut squash, and onion, then steamed until tender. A light, Hawaiian-inspired dinner ready in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minAloha, weeknight dinner. This Hawaiian-inspired chicken roll brings island vibes to your kitchen without a single heavy sauce in sight.
Chicken breasts get pounded thin, stuffed with a quick sauté of taro (or spinach if taro is hard to find), butternut squash, and onion, then rolled up and steamed until just cooked through.
The result is light, clean, and full of the kind of gentle sweetness that butternut squash brings when it’s cooked right.
It’s a refreshing change from all the heavy casseroles and cream-based chicken dishes out there.
Chef Tips
- If you can’t find fresh taro leaves, baby spinach is a solid swap. Skip the steaming step and just sauté the spinach directly with the other vegetables.
- Pound the chicken evenly between plastic wrap. You want it thin enough to roll but sturdy enough not to tear.
- Secure the rolls tightly with toothpicks and place them seam-side down in the steamer so they hold their shape.
Ingredients
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.
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