Ajeen Beckford Bacon Wrap Chicken

Jamaican chef shines beautifully with his new bacon wrapped stuffed chicken breast.

• Ready In: 45 mins
• Serves: 4
• Yields: 4 pcs

Ingredients

• 2  lbs chicken breasts
• 6  ounces  Callaloo
• 4  ounces sharp cheddar cheese
• 5  slices bacon
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1⁄2 cup heavy cream
• 1⁄3 cup white wine
• 1⁄3 cup red wine
• 2  tablespoons  chopped onions
• 1  tablespoon  chopped scallion
• 2  tablespoons sugar
• 3  ounces unsalted butter
• 2  tablespoons tomato paste
• 2 1⁄4 cups tomato juice

Directions

1. Cook Callaloo keep it crunchy, cool and set aside, grate cheese and add to Callaloo. Season chicken breast with salt and pepper.
2. core breast and stuffed it with callaloo. wrap chicken breast with bacon then wrap the breast in foil. boil the breast for 20 minute unwrap breast from foil and sear in a frying pan until golden brown. set aside to rest.
3. combine white wine and cream in a sauce pan with butter and allow to reduce. add half the amount of scallion and seasoned with pepper and salt, in another sauce pan add tomato juice, tomato paste and red wine with sugar and remaining onion and scallion and allow to reduce to a 3rd of the amount. slice chicken and served. use red wine reduce to frame foods in plate and topped chicken with white wine reduce.