My F&W
quick save (...)

Chicken Paillards in Papaya Syrup with Papaya-Poblano Salsa


Paillards are boneless pieces of meat pounded thin for quick cooking.

Plus: More Chicken Recipes and Tips

  1. 1/2 cup finely diced papaya
  2. 1/4 cup finely diced yellow bell pepper
  3. 1/4 cup finely diced red onion
  4. 1/4 cup seeded and finely diced poblano chile
  5. 2 tablespoons minced cilantro
  6. 1 1/2 tablespoons fresh lime juice
  7. 1/8 teaspoon cinnamon
  8. Salt and freshly ground black pepper
  9. Four 6-ounce skinless, boneless chicken breast halves, pounded 1/3 inch thick
  10. 1 tablespoon vegetable oil
  11. Papaya Syrup
  1. 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.
  2. 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.

Suggested Pairing

The fruity, fragrant, spicy salsa makes these sautéed chicken breasts a natural for a fragrant but dry white such as Viognier.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.