Blanc De Poulet Farcis Au Callaloo (callaloo Stuffed Chicken Breast)
Blanc de Poulet Farcis au Callaloo, or Callaloo Stuffed Chicken Breast, is a delicious dish from British Virgin Islands Cuisine that combines tender chicken breast with the flavors of callaloo, a leafy green vegetable commonly used in Caribbean cooking.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups chopped callaloo leaves
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1/2 teaspoon allspice
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped callaloo, onion, garlic, thyme, allspice, salt, and pepper. Cook for 5-7 minutes until the callaloo is tender. Remove from heat and let it cool.
- Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket.
- Stuff each chicken breast with the cooked callaloo mixture.
- Season the stuffed chicken breasts with salt and pepper.
- In the same skillet, heat the remaining olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- Remove from the oven and let the chicken rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Skillet Sharp knife Oven-safe pan
Tools
Oven
Serving suggestions
Serve the Callaloo Stuffed Chicken Breast with a side of rice and peas for a complete Caribbean meal.
Tips & tricks
Make sure to properly seal the slit in the chicken breast to prevent the filling from leaking out during cooking.
Cost
$20