How to Make Stuffed Chicken Breasts with Callaloo
Bringing a touch of the Caribbean to your next Dinner with these Callaloo stuffed Chicken Breasts.
Simple and healthy options are pretty necessary as we all prepare our tummies and taste buds for the end of year feasts to come during the holidays.
These chicken breasts are seasoned and stuffed with callaloo, sweet peppers and onions then pan seared and finished in the oven.
Tips on Cooking Chicken Breasts
- Rub Down – Massage the breasts down thoroughly in seasonings and a little oil to properly season the meat.
- Cover Up – Keeping the breasts covered traps the moisture which turns into stock. This is great for basting and making gravy.
- Baste the Breasts – Dry Chicken is due to lack of moisture. Keep basting those breasts!
Follow these tips above and I guarantee you will not have a dry breast in sight! Hit me in the comments and let me know what issues you have with cooking Chicken breasts and I’ll be happy to help out.
Recommendations
Here are a few other recipes to check out:
- How to Make Maple Sriracha Chicken Legs
- How to Spatchcock Like a Pro with Healthy Herb Roasted Chicken
- Oven Baked Jerk Chicken
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
How to Make Stuffed Chicken Breast with Callaloo
AuthorsefordCategorychicken, Chicken, dinner ideas, PoultryDifficultyBeginnerBring a touch of the Caribbean to your table with these Tender Chicken Breasts stuffed with Callaloo, onion, pepper and loads of flavor.
Wash the chicken breasts in lemon/lime water or vinegar water then rinse and pat dry.
Next Butterfly the chicken breasts by slicing through the middle and opening them flat.
Combine all purpose seasoning, garlic powder, black pepper, and fresh thyme and prepare for the chicken.
Drizzle the chicken with with olive oil and season with the combined seasonings above. Allow to marinate for 30 minutes to overnight.
Drain callaloo and place into a separate bowl, followed by the finely chopped, onion, sweet pepper, 1/2 tsp all purpose and 1 tsp of green seasoning.
Stuff the chicken breasts with 1 to 2 tbsp of the callaloo mixture then close. You can use a tooth pic to secure them, however it is not necessary. If there is any of the callaloo mixture left spread it across a baking dish for later.
From here, heat a skillet on medium high and add a splash of oil. Sear the Stuffed breasts for 3 minutes on each side then remove from the pan and place into a baking dish. Cover with foil and bake in the oven on 350F/150C for 25 minutes. The breasts should have created stock to which you will baste the chicken with throughout the baking process.
Finally, remove the foil, baste and place back into the oven for another 10 minutes or until golden.
Ingredients
Directions
Wash the chicken breasts in lemon/lime water or vinegar water then rinse and pat dry.
Next Butterfly the chicken breasts by slicing through the middle and opening them flat.
Combine all purpose seasoning, garlic powder, black pepper, and fresh thyme and prepare for the chicken.
Drizzle the chicken with with olive oil and season with the combined seasonings above. Allow to marinate for 30 minutes to overnight.
Drain callaloo and place into a separate bowl, followed by the finely chopped, onion, sweet pepper, 1/2 tsp all purpose and 1 tsp of green seasoning.
Stuff the chicken breasts with 1 to 2 tbsp of the callaloo mixture then close. You can use a tooth pic to secure them, however it is not necessary. If there is any of the callaloo mixture left spread it across a baking dish for later.
From here, heat a skillet on medium high and add a splash of oil. Sear the Stuffed breasts for 3 minutes on each side then remove from the pan and place into a baking dish. Cover with foil and bake in the oven on 350F/150C for 25 minutes. The breasts should have created stock to which you will baste the chicken with throughout the baking process.
Finally, remove the foil, baste and place back into the oven for another 10 minutes or until golden.
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Am I missing something? At what point does the recipe call for the Garlic Powder, Fresh Thyme, Garlic, Butter, and corn flour??
Hiya! i’ve updated the directions.The chicken is marinated in the above ingredients. The corn flour is optional, but thickens the callaloo mixture.