Timeless Traditions - Christmas Cookbook 2021

TUESDAY, DECEMBER 14, 2021 58 INGREDIENTS 1 medium dasheen Kosher salt 2 tbsp raisins ½ tsp ground black pepper 1/4 cup whole milk 1 tbsp garlic butter 1 tbsp extra-virgin olive oil 4 (6-ounce) boneless, skinless chicken breasts 4 tbsp sorrel juice 6 tbsp cranberry juice DIRECTIONS 1. Peel the dasheen and cut into 1/2-inch pieces. In a medium saucepan, cover the potato with room-temperature salted water. Bring the dasheen to a boil, then reduce the heat to a simmer and cook until tender, about 15-20 minutes. Drain the dasheen, thenmash together with the milk, butter, raisins and salt and pepper to taste. Let the mashed dasheen cool to warm. 2. Place each chicken breast, smooth side up, on a work surface. Place the palm of one hand on top of one breast, then insert a paring knife to make a length-wise pocket in each breast. Divide the mashed dasheen filling between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. 3. Preheat the oven to 425°F. 4. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 15-25 minutes. Let stand 5 minutes before slicing and serve with cranberry sorrel sauce Chef Ricardo Esson GARLIC BUTTER DASHEEN AND RAISINS STUFFED CHICKEN BREAST WITH CRANBERRY AND SORREL GLAZE THE GLEANER’S CHRISTMAS COOKBOOK |