Recipe courtesy of Moses Reuben

Breast of Chicken Santa Rosa

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  • Level: Advanced
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 1 serving
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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


  1. Tenderize the chicken breast by pounding flat with a mallet. Sprinkle thyme, cilantro, and pimientos over chicken breast. Arrange celery on top of chicken.
  2. 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.
  3. Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F.
  4. 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. 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.

Cook’s Note

*Dasheen is a leafy green similar to spinach. It can be found in specialty stores or spinach may be substituted.

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