Follow these steps for perfect results
chicken breast halves
boneless, skinless
sweet red bell pepper
finely chopped
parmesan cheese
grated
pine nuts
chopped
olive oil
salt
black pepper
garlic
chopped
coconut
shredded
scallions
sliced
cilantro
chopped
ginger root
finely chopped
lime juice
mango
pared and chopped
papaya
pared, seeded and chopped
jalapeno pepper
seeded and chopped
Flatten each chicken breast to 1/4 inch thickness between plastic wrap.
Mix bell pepper, cheese, pine nuts, olive oil, salt, pepper, and garlic in a bowl.
Spread one-fourth of the bell pepper mixture evenly on each chicken breast.
Roll each chicken breast tightly and secure with toothpicks.
Preheat the broiler to high.
Place the chicken rolls, seam side down, on a rack on a broiler pan.
Broil 4 to 5 inches from the heat for 25 to 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the toothpicks carefully.
In a separate bowl, mix the coconut, scallions, cilantro, ginger, lime juice, mango, papaya, and jalapeno pepper.
Serve the chicken rolls topped with the coconut-cilantro mixture.
Expert advice for the best results
For a richer flavor, marinate the chicken in lime juice for 30 minutes before flattening.
Ensure the chicken is cooked through by using a meat thermometer.
Everything you need to know before you start
15 minutes
The bell pepper and coconut mixtures can be prepared a day in advance.
Arrange the chicken rolls on a platter and garnish with extra cilantro and lime wedges.
Serve with coconut rice and a side of grilled pineapple.
Light and crisp wine to complement the tropical flavors.
A tropical rum cocktail.
Discover the story behind this recipe
Showcases the use of tropical fruits and spices.
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