Stuffed Chicken Breast with Callaloo

AuthorsefordCategory, , , DifficultyBeginner

Bring a touch of the Caribbean to your table with these Tender Chicken Breasts stuffed with Callaloo, onion, pepper and loads of flavor.

Stuffed Chicken breast with Callaloo

 

Yields5 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 5 Chicken Breasts
 1 tsp All Purpose Seasoning
 ½ tsp Garlic Powder
 ½ tsp Black Pepper
 2 tbsp Green Seasoning
 1 Small Can Callaloo (280g)
 ¼ cup Red Bell Pepper Finely Chopped
 3 Sprigs of Fresh Thyme
 2 Garlic Cloves finely chopped
 2 tbsp Butter
 ½ tsp All purppose seasoning*
 3 spring onions finely chopped
 2 tsp corn flour
1

First 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. drizzle with olive oil and season throughout.

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.

2

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

 5 Chicken Breasts
 1 tsp All Purpose Seasoning
 ½ tsp Garlic Powder
 ½ tsp Black Pepper
 2 tbsp Green Seasoning
 1 Small Can Callaloo (280g)
 ¼ cup Red Bell Pepper Finely Chopped
 3 Sprigs of Fresh Thyme
 2 Garlic Cloves finely chopped
 2 tbsp Butter
 ½ tsp All purppose seasoning*
 3 spring onions finely chopped
 2 tsp corn flour

Directions

1

First 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. drizzle with olive oil and season throughout.

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.

2

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.

Stuffed Chicken Breast with Callaloo