Papaya-Stuffed Chicken And Basmati Rice Recipe

Name: Papaya-Stuffed Chicken And Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; 1 papaya, peeled, seeded and sliced; 1 pinch ground cinnamon, or to taste; 1/3 cup melted margarine; 1 cup crushed buttery round crackers (such as Ritz(R)); 1 tablespoon margarine; 1 cup basmati rice; 1 1/2 cups water; 1 tablespoon margarine; 1 cup orange juice; 1 (8 ounce) can crushed pineapple in its own juice; 1 tablespoon brown sugar; 1/2 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 pinch cayenne pepper; salt and ground black pepper to taste (optional)

Servings: persons

4 skinless, boneless chicken breast halves
1 papaya, peeled, seeded and sliced
1 pinch ground cinnamon, or to taste
1/3 cup melted margarine
1 cup crushed buttery round crackers (such as Ritz(R))
1 tablespoon margarine
1 cup basmati rice
1 1/2 cups water
1 tablespoon margarine
1 cup orange juice
1 (8 ounce) can crushed pineapple in its own juice
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste (optional)

1
Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2
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. 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.
3
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. Place browned chicken breasts on the prepared baking sheet.
4
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).
5
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.
6
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. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 skinless, boneless chicken breast halves, 1 papaya, peeled, seeded and sliced, 1 pinch ground cinnamon, or to taste, 1/3 cup melted margarine, and more.

Yes, Papaya-Stuffed Chicken And Basmati Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Papaya-Stuffed Chicken And Basmati Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions