Caribbean Chicken Breast Stuffed with Fresh Cheese, Roasted Pineapple and Herbs with Mild Pepper Coconut Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. In a bowl, combine the diced pineapple, fresh cheese, cilantro, scallions, 2 minced garlic cloves, 1 teaspoon lime zest, 1 tablespoon lime juice, 1 teaspoon sweet paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Add the pineapple mixture and cook for 2 to 3 minutes, just until the pineapple gets a light color and the filling loses excess moisture. Remove from the heat and let it cool slightly.

3. 3

   Cut a pocket into each chicken breast. Season the outside with the remaining 1/2 teaspoon salt, the remaining sweet paprika, the remaining dried thyme, and the remaining black pepper. Stuff each breast with the pineapple and cheese mixture, pressing gently so the filling is evenly distributed.

4. 4

   In the same skillet, add the remaining 1 tablespoon olive oil and sear the stuffed chicken breasts for 2 to 3 minutes per side, until golden. Transfer the skillet to the oven and bake for 14 to 16 minutes at 200 °C / 400 °F, or until the chicken reaches a safe internal temperature of 74 °C / 165 °F.

5. 5

   While the chicken bakes, melt the butter in a saucepan over medium heat. Add the red bell pepper, sweet Caribbean pepper, and the remaining 2 minced garlic cloves. Cook for 4 to 5 minutes until the vegetables are tender.

6. 6

   Stir in the coconut milk, chicken broth, 1 teaspoon lime juice, and the remaining lime zest. Cook over low heat for 5 to 6 minutes, stirring, until the sauce thickens slightly. Adjust salt and pepper to taste.

7. 7

   Remove the chicken from the oven and let it rest for 5 minutes. Serve each breast with plenty of the pepper coconut sauce spooned over or alongside.