Breast of Chicken Santa Rosa
- 1 large boneless chicken breast
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon finely chopped fresh cilantro leaves
- 2 pimiento peppers, finely chopped
- Small bunch celery leaves
- 1 small dasheen, boiled*
- 2 ounces smoked herring
- 1 small red onion, thinly sliced
- 1 ripe plantain, boiled and thinly sliced
- 1 egg, beaten
- 1/2 cup shredded coconut
- Vegetable oil, for frying
- Tomato Starfruit Sauce, recipe follows
- Tomato Starfruit Sauce:
- 1 tablespoon vegetable oil
- 1 medium tomato, diced
- 1 medium starfruit, diced
- 1 clove garlic, minced
- 1 chive, chopped
- 1 tablespoon chopped onion
- 1 pimiento pepper, diced
- 2 ounces aged rum
- 2 dashes angostura bitters
*Dasheen is a leafy green similar to spinach. It can be found in specialty stores or spinach may be substituted.
Tenderize the chicken breast by pounding flat with a mallet. Sprinkle thyme, cilantro, and pimientos over chicken breast. Arrange celery on top of chicken.
In a food processor, combine boiled dasheen and smoked herring until well mixed. Spread mixture over chicken breast. Arrange red onions and plantain slices over top. Roll up chicken breast into a pinwheel shape and secure with toothpicks. Coat with beaten egg and roll in shredded coconut.
Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F.
Fry chicken until golden brown and cooked through. Remove toothpicks before using. Cut into slices when cool and serve with Tomato-Starfruit sauce.Tomato Starfruit Sauce:
Heat oil in a medium skillet over medium heat. Add all ingredients, except rum and bitters, and saute for approximately 5 minutes. Remove from heat and add rum and bitters. Cook until reduced and thickened. Serve with Breast of Chicken Santa Rosa.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Moses Reuben at Melange