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Sautéed Chicken Breast with Papaya Many people are familiar with fruit and chicken in cold salads, but fruit such as papaya can combine for a hot entrée as well. Makes 4 servings. |
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Ingredients: 1 small Hawaiian papaya, about 3/4 pound 1 teaspoon kosher salt 1 to 2 teaspoons sugar (optional) 1/8 teaspoon freshly ground black pepper Four 4-ounce boneless and skinless chicken breast Butter-flavored cooking spray 2 tablespoons minced shallots 2 tablespoons all-purpose flour 1 tablespoon lime juice 1 teaspoon ground coriander 1/2 cup Chicken Stock 1/2 teaspoon each ground nutmeg and cinnamon | |
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Instructions: 1. Peel papaya, halve lengthwise, and scoop out seeds. Reserve about 11/2 teaspoon of seeds, removing any clinging flesh. Rinse seeds and pat dry. Cut papaya into 3/4-inch cubes and, if the fruit is neither sweet nor very ripe, toss with sugar. You should have about 11/4 cups. Set papaya and seeds aside. 2. Put chicken breasts between 2 sheets of foil, plastic wrap, or butcher paper and pound with the side of a cleaver or meat pounder until about 3/8 inch thick. 3. Combine flour, coriander, nutmeg, cinnamon, salt, and pepper in a pie plate. Grease a large, nonstick skillet with butter-flavored spray and put over medium heat. Dredge chicken in seasoned flour, shake off excess, and sauté in skillet until well browned, and just cooked through, about 5 minutes on each side. Remove chicken from skillet, and keep warm. 4. Add shallots to the pan and cook 2 minutes or until shallots soften and brown slightly. Add lime juice, stock, and papaya. Raise heat to medium high, and cook just until sauce thickens, about 3 minutes. 5. Pour papaya and sauce over chicken and sprinkle with reserved seeds. Cooking Tip The meat on chicken breasts (more accurately breast halves, one side of the full breast) usually weighs more than four ounces, but you can get down to that weight easily by removing the tender, and inch-wide strip under the breast. Freeze the tenders and use them in a future stir-fry dish with lots of vegetables. |
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