Recipe - Tahitian Sunset Roll-Ups

2 Whole Chicken Breasts;
Halved
2 cup Chicken Broth
4 teaspoon Curry Powder
24 small Lettuce Leaves
1 cup Sweetened Coconut Flakes;
Toasted

DIP
1 cup Sour Cream
2 tablespoon Peanuts; Finely Chopped
One fourth Cu Chutney; Finely Chopped

Combine chicken breasts, broth and curry powder in a medium saucepan over
medium heat. Bring to a boil, reduce heat and 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 lengthwise into 6 to 8 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 toothpick if necessary. Refrigerate at least
1 hour. Prepare dip by combine all ingredients in a small bowl. On a large
platter arrange lettuce wrapped chicken around dip and coconut. To serve,
dip chicken rolls into dip, then into coconut.

Recipe by: Appetizers and Small Meals by Mable Hoffman

Posted to MCRecipe Digest by Meg Antczak meginny@frontiernet.net on May
06, 1998