Papaya-Stuffed Chicken and Basmati Rice

Name: Papaya-Stuffed Chicken and Basmati Rice
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basmati rice; 1 Tbsp brown sugar; 237 milliliters crushed buttery round crackers (such as Ritz®); 1 pinch cayenne pepper; 1 pinch ground cinnamon, or to taste; 1 teaspoon ground nutmeg; 1 Tbsp margarine; 237 milliliters orange juice; 1 papaya, peeled, seeded and sliced; 227 grams crushed pineapple in its own juice; 4 skinless, boneless chicken breast halves; 355 milliliters water

Papaya-Stuffed Chicken and Basmati Rice might be just the main course you are searching for. Watching your figure? This dairy free recipe has 484 calories, 29g of protein, and 10g of fat per serving. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of orange juice, cayenne pepper, buttery round crackers, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts.

Ingredients you will need

Chicken Breast

Equipment you will use

Knife

Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs.

Ingredients you will need

Chicken Breast

Cracker Crumbs

Margarine

Cinnamon

Papaya

Dip

Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes.

Ingredients you will need

Chicken Breast

Margarine

Equipment you will use

Frying Pan

Place browned chicken breasts on the prepared baking sheet.

Ingredients you will need

Chicken Breast

Equipment you will use

Baking Sheet

Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Ingredients you will need

Chicken Breast

Equipment you will use

Kitchen Thermometer

Oven

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened.

Ingredients you will need

Salt And Pepper