Papaya-Stuffed Chicken and Basmati Rice Recipe

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Ingredients:

Serving

4 skinless, boneless chicken breast halves
1 papaya, peeled, seeded and sliced
1 pinch ground cinnamon , or to taste
1/3 cup melted margarine
1 cup crushed buttery round crackers (such as ritz)
1 tbsp margarine
1 cup basmati rice
1 1/2 cups water
1 tbsp margarine
1 cup orange juice
1 (8 oz) can crushed pineapple in its own juice
1 tbsp brown sugar
1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste (optional)

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs.
Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes. Place browned chicken breasts on the prepared baking sheet.
Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	704.18 Kcal (2948 kJ)
Calories from fat	264.41 Kcal
		% Daily Value*
Total Fat	29.38g	45%
Cholesterol	139.24mg	46%
Sodium	774.04mg	32%
Potassium	927.42mg	20%
Total Carbs	61.19g	20%
Sugars	11.02g	44%
Dietary Fiber	2.58g	10%
Protein	52.24g	104%
Vitamin C	55.4mg	92%
Vitamin A	0.3mg	9%
Iron	25.2mg	140%
Calcium	47.4mg	5%

Amount Per 100 g
Calories	127.95 Kcal (536 kJ)
Calories from fat	48.05 Kcal
		% Daily Value*
Total Fat	5.34g	45%
Cholesterol	25.3mg	46%
Sodium	140.65mg	32%
Potassium	168.52mg	20%
Total Carbs	11.12g	20%
Sugars	2g	44%
Dietary Fiber	0.47g	10%
Protein	9.49g	104%
Vitamin C	10.1mg	92%
Iron	4.6mg	140%
Calcium	8.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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