Low Fat Papaya Chicken Breasts Recipes

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PAPAYA CHICKEN



Papaya Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons grape seed oil
1 onion, chopped
2 tablespoons grated fresh garlic
1 tablespoon grated fresh ginger
1 tablespoon cumin seeds
2 teaspoons ground coriander
1 teaspoon fenugreek seeds
1 teaspoon paprika
2 pound chicken breast, boneless and skinless, cut into 1-inch pieces
1/2 cup yogurt
1 cup papaya chunks
Serving suggestion: Serve with rice or rotis.

Steps:

  • Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis.

Nutrition Facts : Calories 385, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 146 milligrams, Sodium 290 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 51 grams, Sugar 6 grams

LOW FAT PAPAYA CHICKEN BREASTS



Low Fat Papaya Chicken breasts image

A tropical treat! When you choose your Papaya pick one that is mottled green and orange. They have more flavor than the straight yellow. Lovely flavored dish

Provided by Bergy

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 chicken breasts, skinless,cut in half
1 ripe papaya, , medium size,peeled,seeds removed,cut in chunks
3 cloves garlic
1 shallot, peeled
1/4 cup orange juice (fresh)
3/4 cup vegetable broth, sodium reduced
2 tablespoons fresh lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon mustard powder
1 teaspoon reduced sodium soy sauce
pepper

Steps:

  • Using a food processor, metal blade, pulse the garlic and shallot until chopped Add papaya and pulse until chopped.
  • Add remaining ingredients, except chicken, puree until smoothe.
  • Put chicken large zip lock bag and pour the marinade over it.
  • Refrigerate, turn chicken frequently to coat it evenly.
  • Marinate for at least 4 hours or up to a day.
  • Take chicken out of the marinade.
  • Place breasts into a Dutch oven or heavy casserole, without lid.
  • Return the marinade onto the chicken, coating evenly with approximately a 1/4 inch on each breast.
  • Place in 350F oven and bake until done approximately 30 minutes.

Nutrition Facts : Calories 192.2, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 86.4, Carbohydrate 16.7, Fiber 2.3, Sugar 11.2, Protein 16.1

CHICKEN PAPRIKAS (LOWFAT)



Chicken Paprikas (Lowfat) image

A low fat, high protein take on a great comfort food. I can't remember where I got the recipe, but I'm posting here for safe keeping. If you aren't concerned with calories or fat, you may wish to use regular sour cream for better flavor.

Provided by Treewoman

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless skinless chicken breasts
salt
fresh ground black pepper
1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 large red bell pepper, cored, seeded, thinly sliced
4 -6 teaspoons paprika (preferably imported, Hungarian, to taste)
1 tomatoes, peeled, seeded, finely chopped
1 bay leaf
1 cup chicken stock
1 cup fat free sour cream
2 tablespoons chopped parsley (optional)

Steps:

  • Wash and dry the chicken breasts and trim off any fat. Cut the breasts across the grain on the diagonal into 1/4 inch slices. Season the chicken with salt and pepper.
  • Heat the olive oil in large nonstick saute pan or skillet. Add onion, garlic, and peppers and cook over medium heat until the veggies are very soft and just beginning to brown, about 5 minutes, stirring often. Add the paprika and tomato after 3 minutes.
  • Stir in the chicken and saute for 1 minute. Stir in the bay leaf, stock, and most of the sour cream, reserving 2 T for garnish. Gently simmer until chicken is cooked and the sauce is nicely thickened, about 10 minutes. Discard the bay leaf and add salt, pepper and paprika to taste.
  • Transfer the paprikas to plates or to a platter. Garnish with dollops of sour cream sprinkled with paprika or parsley. Serve over noodles or rice.

Nutrition Facts : Calories 346.9, Fat 9.9, SaturatedFat 2.2, Cholesterol 116.5, Sodium 336.1, Carbohydrate 20.9, Fiber 2.7, Sugar 9.9, Protein 42.2

EASY PAPAYA CHICKEN CASSEROLE



Easy Papaya Chicken Casserole image

This is a really simple meal that my husband brought back from Hawaii when he was working there 20 years ago. It's one of his all time favaorites. I credit Mrs. Haberman, for turning him on to fruit in a meat dish.

Provided by less2saw

Categories     One Dish Meal

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 whole roasting chickens, cut up or 4 chicken breasts, halved
1/4 cup flour
1/4-1/2 cup butter, melted
1 cup orange juice
2 tablespoons lemon juice
1/2 cup brown sugar
1 tablespoon cornstarch
1 tablespoon soya sauce
2 cups papayas, sliced

Steps:

  • Preheat oven to 350°F.
  • Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
  • Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
  • In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
  • Bake the chicken for one hour or until juices run clear and the chicken is tender.
  • Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
  • For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
  • Once boiling and thickened add the papaya to the chicken in the roaster.
  • Pour the sauce over all, and put back in the oven for 5 minutes.
  • Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
  • If you serve this dish with rice, double the sauce recipe.

Nutrition Facts : Calories 232, Fat 11.8, SaturatedFat 5.3, Cholesterol 42, Sodium 208.5, Carbohydrate 24.9, Fiber 0.8, Sugar 18.9, Protein 7.4

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