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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.
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Carribean Lobster Stew with Spicy Fritters
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