Chicken Breasts Caribbean

Course : Chicken
Serves: 4
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4 medium boneless chicken breasts
4 ounces brie cheese
1/2 cup papaya or mango -- diced
1 Tablespoon chopped mint or cilantro
1/4 teaspoon balsamic vinegar
1/4 teaspoon hot sauce
1/4 teaspoon lime juice
2 large eggs
1/2 cup milk
1 cup flour
1 cup bread crumbs
1/4 cup melted butter
1 1/2 ounces olive oil
1/2 teaspoon garlic -- minced or pressed
3 Tablespoons onion -- minced
1 Tablespoon tomato paste
2 Tablespoons balsamic vinegar
3 Tablespoons lime juice
2 cups papaya -- peeled, seeded, and pureed in a blender
1/2 teaspoon hot sauce
1 can chicken stock (optional)

Preparation / Directions:

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.


Nutritional Information:

5021 Calories (kcal); 393g Total Fat; (67% calories from fat); 57g Protein; 372g Carbohydrate; 515mg Cholesterol; 7120mg Sodium

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