Callaloo-Stuffed Chicken Breast

Callaloo has long been a staple on Caribbean tables — especially in Trinidad & Tobago where it’s made with dasheen (taro) leaves, okra, coconut milk, and seasonings, often served with crab or salted meats.

This dish transforms that beloved pot of greens into something a little more refined, without losing the soul of the original. Inspired by a Sunday lime along the riverbanks in Sangre Grande, where a woman stirred a bubbling pot of callaloo over firewood and another seasoned fresh chicken from the market, the idea was born:

This dish speaks to legacy, innovation, and love — all on one plate.

Yield: 4 dishes | Prep Time: 25 mins | Cook Time: 35-40 mins | Total Time: 1 hour
Perfect For: Sunday dinner, Caribbean fusion date night, or holiday and cultural celebration meal

For the Callaloo Filling:

• 2 cups chopped fresh callaloo (or spinach)

• ½ cup coconut milk

• 2 garlic cloves, minced

• ¼ small onion, finely chopped

• 1 sprig thyme

• ¼ tsp salt

• Dash of black pepper

• Pinch of Scotch bonnet or hot pepper sauce (optional)

Sauté all ingredients in a pan for 5–7 minutes until wilted and thickened. Let cool before stuffin

For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp oil (for searing)

For the Pepper Cream Sauce:

• ½ cup heavy cream or coconut cream

• 1 tbsp butter

• 1 clove garlic, minced

• 1 tbsp finely chopped pimento pepper or bell pepper

• ½ tsp Dijon mustard

• 1–2 tsp hot pepper sauce (to taste)

• Salt to taste

• Squeeze of lime juice (to finish)

Instructions:

1. Prep the Chicken

• Preheat oven to 375°F (190°C).

• Slice a pocket into each chicken breast lengthwise, being careful not to cut all the way through.

• Season chicken with salt, pepper, paprika, garlic powder, and onion powder.

2. Stuff the Chicken

• Spoon the cooled callaloo mixture into each breast.

• Secure with toothpicks or kitchen twine if needed.

3. Sear and Bake

• Heat oil in an oven-safe skillet over medium heat.

• Sear chicken on each side for 2–3 minutes until golden.

• Transfer skillet to oven and bake for 20–25 minutes, until cooked through.

4. Make the Pepper Cream Sauce

• In a small saucepan, melt butter and sauté garlic and peppers for 2 minutes.

• Add cream, mustard, and hot pepper sauce. Simmer for 5–6 minutes until slightly thickened.

• Finish with lime juice and a pinch of salt.

5. Serve

• Remove chicken from oven, let rest 5 minutes.

• Slice and drizzle with the pepper cream sauce.

• Garnish with fresh parsley or thyme.