Sunday, January 8, 2017
Chicken Breast with Papaya & Coconut (April Tepe - Very Good)
2 whole skinless, boneless chicken breasts (1 pound)
4 1/4 inch thick slices of papaya
1 1/2 c. sweetened flaked coconut
2 large eggs, slightly beaten
1/2 stick (1/4 cup) butter
1 Tablespoon minced garlic
1/4 cup minced shallot
1 Tablespoon curry powder
3 Tablespoons unsalted butter
2 Tablespoons dry white wine
1/2 cup chopped papaya
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup canned unsweetened coconut milk
With a sharp knife, make a one inch slit in each chicken breast. Stuff papaya into pocket and season with salt and pepper. Drip chicken in egg and role with coconut. In oven proof skillet, heat butter. Sauté chicken 2 minutes until golden. Bake 350 degrees F oven 15-20 minutes or until cooked through.
Make sauce in sauce pan. Cooke garlic and shallot in butter until softened. Add curry powder, wine, papaya and broth. Simmer 5 minutes. Add cream and coconut milk. Brink to boil. Season with salt and pepper. Serve papaya sauce over chicken.
Add rice as a side dish.