Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless chicken breasts
Stuffing
4 oz. brie cheese
1/2 cup papaya or mango -- diced
1 T chopped mint or cilantro
1/4 tsp. balsamic vinegar
1/4 hot sauce
1/4 tsp. lime juice
Breading
2 eggs
1/2 cup milk
1 cup flour
1 cup bread crumbs
1/4 cup melted butter
Sauce
1 1/2 oz. olive oil
1/2 tsp. garlic -- minced or pressed
3 T onion -- minced
1 T tomato paste
2 T balsamic vinegar
3 T lime juice
2 cups papaya -- peeled, seeded, and
puréed in a blender
1/2 tsp. hot sauce
chicken stock (optional) |
Preparation:
Preheat oven to 350°F.
Take chicken breasts and with a small knife make an incision to form a
pocket
on the inside. Stuff each breast with some papaya and 1 oz. of brie cheese.
Beat together the eggs and milk. Dredge breasts in flour. Dip in egg
mixture
and then dredge in bread crumbs. Melt butter in a large skillet and brown
chicken on both sides, about 5 minutes per side. Bake on a greased baking
sheet
until cooked through, about 25-30 minutes.
In the meantime, prepare sauce. Heat a skillet and add olive oil, garlic
and
onion, stir for 30 seconds. Add tomato paste and cook for 2 minutes. Add
puréed papaya and vinegar. Adjust the consistency of the sauce to your
liking
with chicken stock or water if necessary. Season with salt and pepper to
taste.
To serve Put sauce on plate and place chicken breast on top. Serve
immediately. |
