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.

Blanc De Poulet Farcis Au Callaloo (callaloo Stuffed Chicken Breast)

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

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket.
  4. Stuff each chicken breast with the cooked callaloo mixture.
  5. Season the stuffed chicken breasts with salt and pepper.
  6. 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.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
  8. 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