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.

Prep Time:
30 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 50 mins
4 servings


  • 4 skinless, boneless chicken breast halves

  • 1 papaya, peeled, seeded and sliced

  • 1 pinch ground cinnamon, or to taste

  • cup melted margarine

  • 1 cup crushed buttery round crackers (such as Ritz®)

  • 1 tablespoon margarine

  • 1 cup basmati rice

  • 1 ½ cups water

  • 1 tablespoon margarine

  • 1 cup orange juice

  • 1 (8 ounce) can crushed pineapple in its own juice

  • 1 tablespoon brown sugar

  • ½ teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 pinch cayenne pepper

  • 1 pinch salt and ground black pepper to taste


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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 (per serving)

872 Calories
40g Fat
96g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 872
% Daily Value *
Total Fat 40g 51%
Saturated Fat 8g 39%
Cholesterol 65mg 22%
Sodium 814mg 35%
Total Carbohydrate 96g 35%
Dietary Fiber 3g 12%
Total Sugars 23g
Protein 32g
Vitamin C 61mg 306%
Calcium 107mg 8%
Iron 5mg 29%
Potassium 560mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love