Bajan Chicken

The Whole Chile Pepper Book.

3 fresh Habanero chiles, stems & seeds removed, finely chopped
1 tablespoon Caribbean-style Habanero sauce
4 chicken breasts, skin removed
6 green onions, finely chopped, including tops
3 cloves garlic, minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons fresh parsley, chopped
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 egg
1 tablespoon soy sauce
Flour for dredging
3 cups dry breadcrumbs
Vegetable oil for frying

Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out.

Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs.

Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side.