Coconut Stuffed Chicken Breast with Tomato Coulis
|For tomato coulis|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||1 Pound, peeled, seeded, and finely chopped|
|Chicken stock||1 Cup (16 tbs)|
|Basil||1⁄4 Bunch (25 gm), finely chopped (1 Small Bunch)|
|For coconut-stuffed chicken breast|
|Boneless, skinless chicken breasts||4|
|Butter||4 Tablespoon (Plus A Few Drops Melted)|
|Melted butter||2 Drop|
|Onion||1 Medium, finely sliced|
|Carrot||1 Medium, finely julienned|
|Red bell pepper||1 , seeded and finely julienned|
|Green bell pepper||1 , seeded and finely julienned|
|Chayote||1⁄2 Pound, finely julienned|
|Freshly grated coconut/2 cups shredded, unsweetened coconut||2 Cup (32 tbs)|
|Fresh bread crumbs||1 Cup (16 tbs)|
|Egg||1 , beaten|
1)Preheat oven to 350 degrees F.
2)Grease 4 pieces of 4 inches of aluminium foil.
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 ¼ inch thickness. Sprinkle with butter and bake extra 8 minutes.
13)On serving plate, pour in the coulis and place chicken on top.
14)Serve garnished with basil.