Slit whole chicken breasts in half. Use a sharp knife to make incision/pocket in each.
Combine smoked trout, heavy cream and tarragon and cream well. Use the smoke trout mixture to fill the pocket in each chicken breast.
Spread one tablespoon olive oil over the chicken breasts and spread evenly. Top with one tablespoon chopped onion, two teaspoons chopped garlic and two teaspoons chopped thyme. Squeeze the seasonings in place so that it does not fall off.
Heat a skillet and add two tablespoons olive oil. Add the stuffed chicken breasts and searen-GB on each side.
Place in a preheated oven 180°C/350°F and cook for about 10 to 15 minutes.
Heat two tablespoons olive oil and use to saute the chopped callaloo for about 5 minutes. Add onion, garlic and thyme and toss.
To Plate: Spoon the sauteed callaloo on the base of each serving plate. Top with Grilled Chicken Breast sliced into three pieces and top with potato chips.
Method Note en-GBSear : To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices.
Recipe developed and presented by Chef Tobias Fetz