* Exported from MasterCook *
Jamaican Chicken And Papaya
Recipe By : Cooking Light, May 1994, page 151
Serving Size : 6 Preparation Time :0:09
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/2 cup low-sugar orange marmalade
1/2 cup fresh lime juice
1 teaspoon peeled minced ginger root
vegetable cooking spray
1 tablespoon margarine
6 boneless skinless chicken breast halves
1/4 teaspoon salt
6 cups hot cooked rice
cooked without salt or fat
3 cups peeled coarsely chopped ripe papaya
fresh cilantro springs -- (optional)
Combine first 7 ingredients in a small saucepan; stir well. Bring marmalade mixture to boil over medium-high heat; cook 2 minutes, stirring constantly. Set aside, and keep warm.
Coat a large non stick skillet with cooking spray. Add margarine, and place over medium heat until margarine melts. Sprinkle chicken with salt, and add to skillet; cook 7 minutes on each side or until done.
Spoon 1 cup rice onto each of 6 serving plates. Place 1 chicken breast half on top of rice; top each with 2 tablespoons sauce and 1/2 cup papaya. Yield: 6 servings.
Serving Ideas : Garnish with fresh cilantro, if desired.
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