*  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
--------  ------------  --------------------------------
   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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