Step 1

Wash the chicken breasts in lemon/lime water or vinegar water then rinse and pat dry. Next Butterfly the chicken breasts by slicing through the middle and opening them flat. Combine all purpose seasoning, garlic powder, black pepper, and fresh thyme and prepare for the chicken. Drizzle the chicken with with olive oil and season with the combined seasonings above. Allow to marinate for 30 minutes to overnight. Drain callaloo and place into a separate bowl, followed by the finely chopped, onion, sweet pepper, 1/2 tsp all purpose and 1 tsp of green seasoning. Stuff the chicken breasts with 1 to 2 tbsp of the callaloo mixture then close. You can use a tooth pic to secure them, however it is not necessary. If there is any of the callaloo mixture left spread it across a baking dish for later.

Step 2

From here, heat a skillet on medium high and add a splash of oil. Sear the Stuffed breasts for 3 minutes on each side then remove from the pan and place into a baking dish. Cover with foil and bake in the oven on 350F/150C for 25 minutes. The breasts should have created stock to which you will baste the chicken with throughout the baking process. Finally, remove the foil, baste and place back into the oven for another 10 minutes or until golden.