1/4 Pc Malanga

4 Oz Calabaza

2 Pc Chayote

1 Pc Boniato

4 Pc Chicken Breast

3 Cloves Garlic

2 Tsp Tomato Paste

1 Pc Yellow Onion

2 Tbsp Salt

2 Cup Jasmine Rice

2 Cups Water

1 Tsp Black Pepper

1/4 Pc Ginger

2 Cloves Garlic

4 Tbsp Olive Oil

1 Cups Water

1) Peel the yuca, calabaza, boniato and chayote and cut in small 1/4 inch cubes.

2) Boil water with 1 Tbsp of salt and cook half of the calabaza for 5 minutes. Add the rice, boil for 2 minutes, reduce heat and cook for 15 minutes at low temperature.

3) Remove from heat and mix the calabaza with the rice. Keep cover for 5 minutes.

4) Pre-heat the olive oil in a cast iron pan.

5) Chop the garlic very small and add to the pan. Add the tropicals, tomato paste, salt and pepper and sauté for 7-10 minutes.

6) Add the water, reduce the fire and cook for 5-7 minutes or until the water has been consumed by the Tropicals.

7) Remove from the heat. Add the eggs previously beaten and reserve in the refrigerator for at least an hour.

8) Place the chicken breast on a cutting board, press down with the palm of the hand and with a small sharp knife from the thicker end (the back) of the breast slowly make a hole inside the chicken going 3/4 in.

9) Place the stuffing in a piping bag (or a hard plastic bag and cut one end) and fill the chicken breast pressing down the stuffing so it fills the entire piece.

10) Peel the ginger and shred with a cheese grater. Season the breast with salt, pepper and the grated ginger.

11) Pre-heat oven at 350 F.

12) In a pan, heat the olive oil and when hot sear the breast on all sides.

13) Finish in the oven for approximately 10 minutes.