Recipe Papaya-Stuffed Chicken and Basmati Rice
Papaya-Stuffed Chicken and Basmati Rice
Ingredients
4 skinless, boneless chicken breast halves, 1 papaya, peeled, seeded and sliced, 1 pinch ground cinnamon, or to taste, ⅓ cup melted margarine, 1 cup crushed buttery round crackers (such as Ritz®), 1 tablespoon margarine, 1 cup basmati rice, 1 ½ cups water, 1 tablespoon margarine, 1 cup orange juice, 1 (8 ounce) can crushed pineapple in its own juice, 1 tablespoon brown sugar, ½ teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 pinch cayenne pepper, 1 pinch salt and ground black pepper to taste
Instructions
Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with foil. Cut pockets into chicken breasts, stuff with papaya slices, and sprinkle with cinnamon. Dip the chicken in melted margarine and cracker crumbs, then brown in a skillet for 10 minutes. Bake the chicken for 40 minutes, flipping halfway through, until it reaches an internal temperature of 165 degrees F (74 degrees C). Meanwhile, cook rice until tender and simmer a sauce of orange juice, pineapple, brown sugar, and spices in the skillet until thickened. Serve the chicken over rice and top with the prepared sauce.
Nutrition
Total Fat 40g 51%, Saturated Fat 8g 39%, Cholesterol 65mg 22%, Sodium 814mg 35%, Total Carbohydrate 96g 35%, Dietary Fiber 3g 12%, Total Sugars 23g, Protein 32g, Vitamin C 61mg 306%, Calcium 107mg 8%, Iron 5mg 29%, Potassium 560mg 12%
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Recipe Papaya-Stuffed Chicken and Basmati Rice.