Recipe courtesy of Moses Reuben
Print
Total:
1 hr
Active:
30 min
Yield:
1 serving
Level:
Advanced

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
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

Directions

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.

Cook's Note

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

cook-warnings:restaurant-recipe

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