Flatten chicken breasts with a mallet and season with Grace Jerk Seasoning, soy sauce and one half of the chopped onion, escallion, garlic and thyme. Cover and put to marinate for one hour.
Heat Grace Vegetable Oil in a shallow skillet and add the remaining chopped onion, escallion, garlic and thyme and saute for one minute.
Add the Grace Coconut Milk and chicken stock and allow to reduce for 10 minutes.
Arrange the flattened chicken breasts in the reduced coconut milk mixture. Bring the liquid to just under a simmer over direct heat; reduce the flame, cover and cook for 8 minutes on each side or until cooked through and the liquid is reduced by two-thirds.
Strain the sauce through a fine mesh sieve and whisk in the butter, if used.
To Plate: Arrange sauteed callaloo on the base of a serving plate and place a turn cornmeal mould on top. Top with the poached jerk chicken. Drizzle with the sauce and serve.