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Papaya-Stuffed Chicken and Basmati Rice
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Stuffed papaya chicken served with spicy pineapple sauce.
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • 1 papaya, peeled, seeded and sliced
  • 1 pinch ground cinnamon, or to taste
  • 0.33333334326744 cup melted margarine
  • 1 cup crushed buttery round crackers (such as Ritz®)
  • 1 tablespoon margarine
  • 1 cup basmati rice
  • 1.5 cups water
  • 1 cup orange juice
  • 1 (8 ounce) can crushed pineapple in its own juice
  • 1 tablespoon brown sugar
  • 1 teaspoon ground nutmeg
  • 1 pinch cayenne pepper
  • 1 pinch salt and ground black pepper to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with aluminum foil.
  • Flatten each chicken breast and create a pocket by cutting a 2-inch slit in the side using a sharp knife. Fill each pocket with papaya slices and a sprinkle of cinnamon. Dip each chicken breast in melted margarine and then coat with cracker crumbs.
  • Melt 1 tablespoon of margarine in a skillet over medium-high heat. Sear the chicken breasts until each side turns golden brown, approximately 10 minutes per side. Transfer the browned chicken breasts to the prepared baking sheet.
  • Roast chicken breasts in the oven until golden and crispy, then flip and bake until fully cooked and juicy, with an internal temperature of 165°F (74°C).
  • In a saucepan, boil rice and water over high heat. Cover, reduce heat to medium-low, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  • Next, melt the last 1 tablespoon of margarine in the skillet where the chicken was cooked on medium-high heat, while making sure to scrape up any browned bits. Add orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt, and pepper. Lower heat to medium and simmer for about 30 minutes until reduced. Then, further reduce heat to low and continue simmering until the sauce thickens. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.

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