Tropical Chicken Breast
|Boneless skinless chicken breasts||6|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Honeydew melon||1 , scooped into balls|
|Cantaloupe||1 , scooped into balls|
|Papaya||1 , scooped into balls|
|Sherry||1⁄4 Cup (4 tbs)|
|Coconut milk||1 Cup (16 tbs)|
|Brown sauce||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Unsweetened shredded coconut||1⁄4 Cup (4 tbs), toasted|
1)Season chicken breasts with salt, pepper and paprika.
2)Coat both sides with flour and stir fry both sides until light brown in butter.
3)Add im cantaloupe, melon, papaya balls, coconut milk and sherry. Simmer for 5 minutes and then remove all fruits.
4)Now add in brown sauce, cream and simmer to tenderize chicken.
5)Keep chicken aside, thicken sauce further.
6)Add in butter and season.
7)On serving plate, place chicken breast, pour the sauce over this.
8)Serve hot garnished with shredded coconut, papaya balls, cantaloupe and melon.