Four 6-ounce skinless, boneless chicken breast halves, pounded 1/3 inch
1 tablespoon vegetable oil
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.
One Serving Calories 236 kcal, Total Fat 5.6 gm, Saturated Fat 1 gm.
The fruity, fragrant, spicy salsa makes these sautéed chicken breasts a natural for a fragrant but dry white such as Viognier.