Recipe by Sola
"My husband came up with this recipe to serve for Valentine's Day. The basmati rice flavor melds perfectly with the fruity sauce."
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skinless, boneless chicken breast halves
papaya, peeled, seeded and sliced
ground cinnamon, or to taste
crushed buttery round crackers (such as Ritz®)
1 1/2 cups
1 (8 ounce) can
crushed pineapple in its own juice
salt and ground black pepper to taste
Absolutely delish! We all loved it! I was out of nutmeg so I used allspice which gave it a nice "apple pie" flavour. The only complaint is the chicken is really difficult to cook after breading. I think next time I'll brown the chicken first and then immediately bread to see if that works better.
This is right out of any classic Cuban cookbook. The mixture of sweet and spicy is wonderful. If you like this recipe, I urge you to look into Cuban cooking. Its not firey hot like the rest of Carribean cooking and the flavors are fantastic.
What a super yummy dish! I used butter instead of margarine, crushed red pepper flakes instead of cayenne and regular rice instead of basmati. Other than these minor changes I followed the recipe. It was very easy (I did use toothpicks to pin the chicken breasts shut). It was a longer process than a normal dinner but worth it. Full of wonderful flavors, I'm looking forward to leftovers!
Wonderful melding of sweet & savory. We really liked it.
I picked some papaya from my new home's garden, and had no idea what to do with it. Wonderful recipe, but the sauce was especially AMAZING! Can't wait to make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Papaya-Stuffed Chicken and Basmati Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 356
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