Chicken Filled with Papaya and Basmati Rice

Ingredients 0/14

Step 1

Lightly heat your oven to 350°F (175°C) and lining a baking sheet with foil for easy cleanup. Take each chicken breast and carefully cut a pocket inside by making a 2-inch slit along the side. Stuff the pocket with slices of papaya sprinkled lightly with cinnamon. Next, dip each stuffed chicken breast into melted margarine, then coat it with cracker crumbs.

Step 2

Heat a tablespoon of margarine in a skillet over medium-high heat. Brown the chicken on both sides, which should take about 10 minutes total. Once golden, transfer the chicken to your prepared baking sheet and pop it in the oven. After 20 minutes, flip the chicken and bake for another 20 minutes or until the inside is no longer pink and the juices run clear. You can check with a meat thermometer—it should read 165°F (74°C).

Step 3

While the chicken bakes, bring the rice and water to a boil in a saucepan. Lower the heat to a gentle simmer, cover, and cook until the rice is tender and the water is absorbed, around 20 to 25 minutes.

Step 4

In the same skillet you browned the chicken, melt the remaining tablespoon of margarine over medium-high heat, scraping up any flavorful bits left behind. Add the orange juice, pineapple, brown sugar, cinnamon, nutmeg, cayenne, and a pinch of salt and pepper. Lower the heat to medium and let the sauce simmer until it thickens and reduces, about 30 minutes. Turn the heat down to low and keep it warm until you’re ready to serve.

Step 5

To plate, spoon the rice onto the plate, top with a chicken breast, and drizzle generously with the pineapple sauce. Enjoy!