Ingredients
- 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
Directions
*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:
- 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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By chennette_5681676
Georgetown
on May 11, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
"Dasheen" in this recipe is NOT the same as the dasheen LEAVES in the callaloo recipe.
The dasheen used here is the actual ground provision "taro" or "blue food" which can be boiled and is NOT to be confused with the dasheen LEAVES, which may be substituted with Spinach.
By mrknowitall2005...
hayward, CA
on November 17, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
i like this recipe it was good.not to hard i would not say expert mybe hard but that is just me but i want to be a cook when i grow up im 15 yrars old i have not decided what colonary school i want to go to yet
Read all 2 reviews