Chicken Breasts with Papaya
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Whole chicken breasts||3 Pound, skinned, boned, and split (Three 1 Pound Each)|
|Lime juice/Lemon juice||1 1⁄2 Tablespoon|
|Major grey's chutney||1⁄2 Cup (8 tbs), finely chopped|
|Regular strength chicken broth||1⁄2 Cup (8 tbs) (Homemade Or Purchased)|
|Ground ginger||1⁄2 Teaspoon|
|Salad oil||2 Tablespoon|
|Pepper white||To Taste|
|Hot cooked spinach||1⁄2 Cup (8 tbs)|
Spread almonds in a shallow baking pan and toast in a 350° oven until golden (about 8 minutes).
Rinse chicken and pat dry.
Cut across the grain into 1/2-inch wide strips; set aside.
Peel and halve papaya; remove seeds.
Cut each half lengthwise into quarters, then cut each piece in half crosswise.
Place in a bowl, add lime juice, and stir until fruit is coated.
In another bowl, combine chutney, broth, cornstarch, paprika, and ginger.
Place a wok or 12-inch frying pan over medium-high heat.
When pan is hot, add butter and oil.
When butter is melted, add chicken and cook, stirring, until barely pink when slashed (about 5 minutes).
Stir chutney mixture and add to chicken.
Bring to a boil and cook, stirring, until thickened (about 2 minutes).
Add papaya and cook, stirring gently, just until fruit is glazed and heated through.
Season to taste with pepper.