Tropical Summer Chicken
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 4 whole chicken breasts
- 1 medium onion, chopped
- 2 stalk(s) escallion, chopped
- 3 clove(s) garlic, minced
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) Grace Scotch Bonnet Hot Pepper Sauce
- 1/2 teaspoon(s) black pepper
- Mango and Pineapple Stuffing:
- 1/2 cup(s) firm ripe mango, diced
- 1/4 cup(s) pineapple, diced
- 1 tablespoon(s) parsley, chopped
- 1 cup(s) white wine
- 3 tablespoon(s) Grace Vegetable Oil
- 1 cup(s) sour sop puree
- 1 cup(s) white wine
Tropical Summer Chicken Directions
- Spread plastic wrap on a work surface, arrange chicken breasts on one end of the plastic wrap and fold the other end of the plastic wrap to cover the chicken breasts.
- Flatten each chicken breast using a mallet, then wash and set aside.
- Add 2 Tbsps. chopped onion, 2 Tbsps. escallion, 1 Tbsp. garlic, 1/2 teaspoon salt, 1 Tbsp. Grace Scotch Bonnet Hot Pepper Sauce and 1/2 tsp. black pepper to the chicken breasts. Rub the seasoning in, cover and allow to marinate for 10 minutes.
- Remove the pieces of seasonings from the chicken breasts and arrange each piece on a work surface.
- Spoon 2 Tbsps. of Mango and Pineapple stuffing on each chicken breast; roll tightly and fasten with tooth picks.
- Heat skillet with 3 Tbsps. Grace Vegetable Oil and use to pan sear the stuffed chicken breasts until lightly browned. Finish in a preheated oven 180°C (350°F) for 20 minutes.
- Blend sour sop with 1/4 cup white wine and set aside. Heat skillet the chicken was pan seared in, add remaining wine and use to deglaze the pan. Pour in the pureed sour sop, stir well and bring to a simmer. Remove from the flame, strain and set aside.
- Remove chicken breasts from the oven and cool for 10 minutes. Slice each into four pieces.
To Serve: Arrange four slices on each dinner plate. Serve with Potato & Carrot Mash, Pickled Beets and drizzle with Sour Sop Puree. Garnish with 1 Tbsp. Mango and Pineapple Filling.
Note: See recipes for Potato and Carrot Mash and Pickled Beets.
Recipe submitted and presented by Chef Andre Joseph
