BREAST OF CHICKEN SANTA ROSA

Breast of Chicken Santa Rosa image

Provided by Food Network

Time 1h

Yield 1 serving

Number Of Ingredients 22

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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
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

Steps:

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.