Papaya-Stuffed Chicken Breast with Basmati Rice
Servings
2
Servings
2
Instructions
Chicken & Rice
  1. Preheat oven to 350 F. Line a baking sheet with aluminum foil.
  2. Using the tip of a sharp boning knife, cut a pocket in each chicken breast through a 2-inch slit in the side. Place papaya slices into each chicken breast & sprinkle with cinnamon. Dip each breast into melted butter then into cracker crumbs.
  3. Heat 1 Tbsp of butter in a skillet over medium-high heat. Place chicken breasts in skillet & brown about 5 minutes on each side. Place browned breasts on baking sheet.
  4. Bake for about 20 minutes, then flip over & continue to bake until chicken is no longer pink in center about 20 minutes more. Meanwhile, bring rice & water to a boil in a saucepan. Cover; simmer until rice is tender & liquid is absorbed, about 20-25 minutes.
Pineapple Sauce
  1. In skillet that was used to brown chicken, melt 1 Tbsp butter scraping up any brown bits. Stir in orange juice, pineapple, brown sugar & all spices. Reduce to medium & simmer until reduced, about 30 minutes. Reduce heat to low & continue to simmer until sauce is thickened. Serve the chicken breasts over rice with pineapple sauce spooned over top.