- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1/2 cup orange marmalade
- 1/2 cup fresh lime juice
- 1 teaspoon fresh ginger root, minced
- vegetable cooking spray
- 1 Tablespoon margarine or butter
- 1 pound skinless boneless chicken breasts
- 1/4 teaspoon salt
- 2 cups hot cooked rice
- 1 cup peeled, coarsely chopped ripe papaya
- fresh cilantro
Combine 1st 7 items 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 10-inch nonstick 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 of rice onto each plate. Place 2 chicken halves on top of rice; top each with 2 Tablespoons sauce and 1/2 cup papaya. Garnish with fresh cilantro, if desired.
Amount Per Serving:
Calories 591 - Calories from Fat 85
Percent Total Calories From: Fat 14%, Protein 35%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 193mg, Sodium 408mg, Total Carbohydrate 75g, Dietary Fiber 1g, Protein 51g, Vitamin A 297 units, Vitamin C 61 units, Calcium 0 units, Iron 5 units