Ingredients

• 1 large boneless chicken breast
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh cilantro leaves
• 2 pimiento peppers, finely chopped
• Small bunch celery leaves
• 1 small dasheen, boiled*
• 2 ounces smoked herring
• 1 small red onion, thinly sliced
• 1 ripe plantain, boiled and thinly sliced
• 1 egg, beaten
• 1/2 cup shredded coconut
• Vegetable oil, for frying
• Tomato Starfruit Sauce, recipe follows
• 1 tablespoon vegetable oil
• 1 medium tomato, diced
• 1 medium starfruit, diced
• 1 clove garlic, minced
• 1 chive, chopped
• 1 tablespoon chopped onion
• 1 pimiento pepper, diced
• 2 ounces aged rum
• 2 dashes angostura bitters

Instructions

1. Tenderize the chicken breast by pounding flat with a mallet. Sprinkle thyme, cilantro, and pimientos over chicken breast. Arrange celery on top of chicken.
2. In a food processor, combine boiled dasheen and smoked herring until well mixed. Spread mixture over chicken breast. Arrange red onions and plantain slices over top. Roll up chicken breast into a pinwheel shape and secure with toothpicks. Coat with beaten egg and roll in shredded coconut.
3. Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F.
4. Fry chicken until golden brown and cooked through. Remove toothpicks before using. Cut into slices when cool and serve with Tomato-Starfruit sauce.
5. Heat oil in a medium skillet over medium heat. Add all ingredients, except rum and bitters, and saute for approximately 5 minutes. Remove from heat and add rum and bitters. Cook until reduced and thickened. Serve with Breast of Chicken Santa Rosa.