Papaya-Stuffed Chicken and Basmati Rice

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. (5 minutes)

Recipe View Lay a chicken breast flat onto your work surface. Use a sharp knife to cut a pocket in the side of each chicken breast. Stuff each pocket with papaya slices, then sprinkle with cinnamon to taste. (15 minutes)

Recipe View Dip the chicken breast halves into the melted margarine, then dredge in the crushed cracker crumbs, ensuring they are fully coated. (10 minutes)

Recipe View Heat 1 tablespoon of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side. (10 minutes)

Recipe View Transfer the browned chicken breasts to the prepared baking sheet and bake in the preheated oven for 40 minutes, flipping halfway through, or until the chicken is cooked through and an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C). (40 minutes)

Recipe View While the chicken bakes, combine the rice and water in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. (25 minutes)

Recipe View In the same skillet used to brown the chicken, melt the remaining 1 tablespoon of margarine over medium heat. Stir in the orange juice, crushed pineapple (with its juice), brown sugar, cinnamon, nutmeg, cayenne, salt, and pepper. (5 minutes)

Recipe View Bring the pineapple sauce to a simmer, then reduce heat to low and simmer for 30 minutes, or until the sauce has thickened to your liking. (30 minutes)

Recipe View To serve, place a bed of basmati rice on each plate, top with a papaya-stuffed chicken breast, and generously spoon the pineapple sauce over the top.