PAPAYA-STUFFED CHICKEN AND BASMATI RICE
My husband came up with this recipe to serve for Valentine's Day. The basmati rice flavor melds perfectly with the fruity sauce.
Provided by Sola
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs.
- Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes. Place browned chicken breasts on the prepared baking sheet.
- Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.
Nutrition Facts : Calories 871.6 calories, Carbohydrate 95.7 g, Cholesterol 64.6 mg, Fat 39.5 g, Fiber 3.4 g, Protein 31.9 g, SaturatedFat 7.7 g, Sodium 814 mg, Sugar 22.8 g
PORK STUFFED PAPAYA
Papaya may be used in either sweet or savory recipes. As the fruit and leaves contain an enzyme that tenderizes meat, it is an ideal fruit to use in savory dishes . For this dish, choose papayas with mottled green and yellow skins, as they should be slightly under-ripe.
Provided by Olha7397
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE PAPAYAS: Peel the papayas, cut them in half lengthwise and remove the black seeds with a teaspoon. Parboil the fruit in gently boiling, salted water for 10 minutes, then drain upside down on paper towels.
- Preheat the oven to 350°F.
- Heat the oil in a large skillet and sauté the onion, garlic and bacon together until the onion is soft. Add the pork and chili and sauté until browned, stirring to break up the meat. Add the tomato paste and cook, stirring, for 2 minutes. Pour over the white wine and stir in the tomatoes. Bring to the boil, reduce the heat and simmer for 5 minutes. Season, remove from the heat and allow the mixture to cool slightly.
- Grease a baking dish just large enough to hold the papaya shells and place them, cavity side up, in the dish. Pile the meat mixture into the center of each papaya.
- Sprinkle with Parmesan cheese and dot with butter. Bake for 30-40 minutes or until the papaya is tender. Heat the tomato sauce and serve with the sauce poured around each papaya. Serves 4.
- FOR THE TOMATO SAUCE: Heat the oil and sauté the garlic for 1 minute, stirring. Add the tomatoes and bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Strain the tomatoes, using a soup ladle to push all the pulp through.
- Return the pulp to the pan and simmer for 10 minutes, or until the sauce has reduced to the required consistency. Store for up to 2 weeks in the refrigerator or freeze for up to 3 months. Makes about 1 ¼ quarts.
- Harrods Cookery Book.
Nutrition Facts : Calories 790.3, Fat 55.5, SaturatedFat 15.8, Cholesterol 96.4, Sodium 1179.2, Carbohydrate 45.6, Fiber 9.7, Sugar 27.9, Protein 27.7
COTTAGE CHEESE-STUFFED PAPAYA
Use Hawaiian baby papayas for this easy snack -- they're smaller and creamier than the Mexican kind.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 3
Steps:
- Halve and seed papaya. Add a scoop of cottage cheese on top, and sprinkle with cinnamon.
STUFFED PARATHA
Try making stuffed paratha, a popular Punjabi breakfast or afternoon snack. These have a potato filling, but we also have tips for other great fillings
Provided by Vivek Singh
Categories Breakfast
Time 1h
Number Of Ingredients 14
Steps:
- Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
- Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
- Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
- Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
- Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.
Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 2.07 milligram of sodium
STUFFED PAPAYA WITH CRUNCHY TROPICAL CHICKEN SALAD
Make and share this Stuffed Papaya With Crunchy Tropical Chicken Salad recipe from Food.com.
Provided by Ambervim
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate chicken in soy orange or lime cilantro vinaigrette and roast for 35 to 40 minutes in a 375F oven until cooked through.
- Cool before dicing into 1 inch cubes. Combine all salad ingredients and mix well. If possible, allow to rest for a few hours before serving.
- This salad makes an excellent filling for both papaya halves or pineapple halves.
Nutrition Facts : Calories 267.8, Fat 12.5, SaturatedFat 3.6, Cholesterol 75.2, Sodium 698, Carbohydrate 14, Fiber 1.6, Sugar 7.4, Protein 24.4
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