>From the Cooking.com website...


Island Chicken Sandwiches Recipe

Source: Cooking at a Glance - Chicken

Makes 6 servings

For optimum flavor, use freshly grated lime peel and fresh lime juice. You will 
be able to extract more juice if the lime is at room temperature and you roll 
it back and forth under your palm a few times before squeezing it. Be sure to 
wear gloves when handling fresh chili peppers to protect your eyes and skin 
against burning.


3 - 3 1/2-pound broiler-fryer chicken, cut up
6 cups water
1 teaspoon finely shredded lime peel
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1/4 cup flaked coconut
1/2 cup finely chopped green onion
2 jalapeno peppers, finely chopped
Pita bread rounds or flour tortillas
Spinach leaves and/or peeled and sliced papaya or mango


Rinse chicken; pat dry. Place chicken in a 4 1/2-quart Dutch oven. Add water. 
Bring to boiling; reduce heat. Simmer, covered, for 40 minutes, or till chicken 
is tender and no pink remains. Remove chicken from Dutch oven; reserve the 
broth for another use. When cool enough to handle, skin, bone, and shred 

In a large mixing bowl combine warm chicken, lime peel, lime juice, salt, and 
lemon pepper; toss to mix. Stir in coconut, green onion, and jalapeno peppers.

Line pita pockets or tortillas with spinach and/or papaya or mango and add 
chicken mixture; roll up the flour tortillas, if using.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
~~~***Rhonda G in Missouri***~~~

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