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Chicken Breasts With Papaya

Chicken.delights's picture
Ingredients
  Sliced almonds 1⁄2 Cup (8 tbs)
  Whole chicken breasts 3 Pound, skinned, boned, and split (Three 1 Pound Each)
  Papaya 1 Large
  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)
  Cornstarch 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Butter/Margarine 2 Tablespoon
  Salad oil 2 Tablespoon
  Pepper white To Taste
  Hot cooked spinach 1⁄2 Cup (8 tbs)
Directions

Spread almonds in a shallow baking pan and toast in a 350° oven until golden (about 8 minutes).
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Boiled
Ingredient: 
Chicken

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