Chicken Paillards in Papaya Syrup with Papaya-Poblano Salsa
Paillards are boneless pieces of meat pounded thin for quick cooking.
Chicken Paillards in Papaya Syrup with Papaya-Poblano Salsa
Chicken Paillards in Papaya Syrup with Papaya-Poblano Salsa
Chicken Paillards in Papaya Syrup with Papaya-Poblano Salsa
Ingredients
- 1/2 cup finely diced papaya
-
1/4 cup finely diced yellow bell pepper
-
1/4 cup finely diced red onion
-
1/4 cup seeded and finely diced poblano chile
-
2 tablespoons minced cilantro
-
1 1/2 tablespoons fresh lime juice
-
1/8 teaspoon cinnamon
-
Salt and freshly ground black pepper
-
Four 6-ounce skinless, boneless chicken breast halves, pounded 1/3 inch thick
-
1 tablespoon vegetable oil
-
Papaya Syrup
Directions
- In a medium bowl, combine the papaya, bell pepper, onion, poblano, cilantro, lime juice and cinnamon. Season with salt and black pepper and let stand for 30 minutes.
- Season the chicken on both sides with salt and black pepper. Divide the vegetable oil between 2 large nonstick skillets and heat. Add the chicken and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook until done, about 2 minutes longer. Transfer the chicken to warmed plates and top with the salsa and Papaya Syrup.
Notes
ONE SERVING: Calories 236 kcal, Total Fat 5.6 gm, Saturated Fat 1 gm
Chicken Paillards in Papaya Syrup with Papaya-Poblano Salsa
Become a fan
Follow us