Breast of Chicken Santa Rosa

Name: Breast of Chicken Santa Rosa
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 serving
Cuisine: caribbean
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; 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

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Level: Advanced
Total: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 1 serving

Level: Advanced
Total: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 1 serving

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.