Servings: 4 | Preparation time: 25 minutes | Cooking time: 35 minutes
Ingredients
- 2 boneless skinless chicken breasts
- 3 cups chopped callaloo (amaranth)
- 3 cloves garlic, minced
- 1 small yellow onion, small diced
- 1 plum tomato, small diced
- 4 tbsp of Scotch Bonnet Pepper Sauce
- 1 tsp dried basil
- 1/4 cup of olive oil, plus more if needed
- 1 tsp of Cool Runnings adobo seasoning
- 1 tsp of Cool Runnings oregano
- 1/2 tsp of Cool Runnings all purpose seasoning with pimento
- 1 tsp of Cool Runnings thyme leaf
- Salt and Cool Runnings black pepper ground
Directions
1. Preheat the oven to 450°F.
2. Pound chicken breasts to ¼-inch thickness between two sheets of plastic wrap. Remove top layer and season each side with salt, black pepper, adobo, all-purpose seasoning with pimento, dried basil, and oregano. Cover and refrigerate.
3. Heat 2 tablespoons oil in a skillet over medium-high heat. Sauté onions and garlic for 3–5 minutes until translucent. Add callaloo, tomatoes, thyme, water, and Scotch Bonnet Pepper Sauce. Cook until soft, 3–5 minutes more. Adjust seasoning and let mixture cool on a parchment-lined baking sheet in the fridge for 15 minutes.
4. Lay each chicken breast seasoned-side down. Spread half of the cooled callaloo mixture evenly over each. Roll tightly into logs and wrap each roulade in plastic wrap.
5. Bring a pot of water to a simmer. Place wrapped roulades in water, rotating with tongs for 5 minutes to set the shape. Remove, unwrap, and let rest 3 minutes.
6. In a skillet, heat remaining 2 tablespoons oil over medium-high heat. Sear roulades on all sides until golden, about 8–10 minutes. Add butter and thyme; baste with melted butter for 2 minutes.
7. Transfer skillet to oven and cook until internal temperature reaches 160°F, about 10 minutes. Let rest for 5 minutes before slicing.
8. Serve and enjoy.
Callaloo Chicken Roulades Recipe Card
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