Ingredients Jump to Instructions ↓

  1. 1 large boneless chicken breast

  2. 1 tablespoon finely chopped fresh thyme leaves

  3. 1 tablespoon finely chopped fresh cilantro leaves

  4. 2 pimiento peppers, finely chopped Small bunch celery leaves

  5. 1 small dasheen, boiled*

  6. 2 ounces smoked herring

  7. 1 small red onion , thinly sliced

  8. 1 ripe plantain, boiled and thinly sliced

  9. 1 egg, beaten

  10. 1/2 cup shredded coconut Vegetable oil, for frying Tomato Starfruit Sauce , recipe follows

  11. 1 tablespoon vegetable oil

  12. 1 medium tomato, diced

  13. 1 medium starfruit, diced

  14. 1 clove garlic , minced

  15. 1 chive, chopped

  16. 1 tablespoon chopped onion

  17. 1 pimiento pepper, diced

  18. 2 ounces aged rum

  19. 2 dashes angostura bitters

Instructions Jump to Ingredients ↑

  1. *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. 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.


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