Coconut Stuffed Chicken Breast with Tomato Coulis Recipe
Ingredients
| Onion | 1 , finely chopped (Tomato Coulis (yields 3 cups):) | |
| Garlic | 2 Clove (5gm), crushed (Tomato Coulis (yields 3 cups):) | |
| 1 pound tomatoes, peeled, seeded, and finely chopped | ||
| Chicken stock | 1 Cup (16 tbs) (Tomato Coulis (yields 3 cups):) | |
| 1 small bunch of basil, finely chopped | ||
| 4 boneless, skinless chicken breasts | ||
| 4 tablespoons butter, plus a few drops melted | ||
| Onion | 1 Medium, finley sliced (Coconut-Stuffed Chicken Breast:) | |
| Carrot | 1 Medium (Coconut-Stuffed Chicken Breast:) | |
| 1 red bell pepper, seeded and finely julienned | ||
| 1 green bell pepper, seeded and finely julienned | ||
| Chayote | 1/2 pound (Coconut-Stuffed Chicken Breast:) | |
| Stalk celery | 1 (Coconut-Stuffed Chicken Breast:) | |
| 2 cups freshly grated coconut, or 2 cups shredded, unsweetened | ||
| Bread crumbs | 1 Cup (16 tbs) (Coconut-Stuffed Chicken Breast:) | |
| Egg | 1 , beaten (Coconut-Stuffed Chicken Breast:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1)Preheat oven to 350 degrees F.
2)Grease 4 pieces of 4 inches of aluminium foil.
MAKING
3)To prepare coulis, stir fry garlic and onions over low heat.
4)Add in chicken stock and tomato. Let simmer for 20 minutes. Blend in the food processor.
5)Add in basil and season.
6)For preparing chicken, flatten chicken breast with meat cleaver. Season according to taste and place in refrigerator.
7)Melt butter and stir fry onion, carrot, bell pepper, chayote can celery. Let cool and then season the veggies.
8)To prepare coconut crust, mix together bread crumbs and coconut. Add in some melted butter and a half beaten egg.
9)Fill chicken breast with veggie mixture and place breast on aluminium foil.
10)Roll tightly and bake for 8 minutes.
11)Open the foil and brush with beaten egg.
12)Form a crust around the breast with coconut mixture of ΒΌ inch thickness. Sprinkle with butter and bake extra 8 minutes.
SERVING
13)On serving plate, pour in the coulis and place chicken on top.
14)Serve garnished with basil.
1)Preheat oven to 350 degrees F.
2)Grease 4 pieces of 4 inches of aluminium foil.
MAKING
3)To prepare coulis, stir fry garlic and onions over low heat.
4)Add in chicken stock and tomato. Let simmer for 20 minutes. Blend in the food processor.
5)Add in basil and season.
6)For preparing chicken, flatten chicken breast with meat cleaver. Season according to taste and place in refrigerator.
7)Melt butter and stir fry onion, carrot, bell pepper, chayote can celery. Let cool and then season the veggies.
8)To prepare coconut crust, mix together bread crumbs and coconut. Add in some melted butter and a half beaten egg.
9)Fill chicken breast with veggie mixture and place breast on aluminium foil.
10)Roll tightly and bake for 8 minutes.
11)Open the foil and brush with beaten egg.
12)Form a crust around the breast with coconut mixture of ΒΌ inch thickness. Sprinkle with butter and bake extra 8 minutes.
SERVING
13)On serving plate, pour in the coulis and place chicken on top.
14)Serve garnished with basil.
Chef
