Recipes Chicken Paillards in Papaya Syrup with Papaya-Poblano Salsa Be the first to rate & review! Paillards are boneless pieces of meat pounded thin for quick cooking.Plus: More Chicken Recipes and Tips By Robbin Haas Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 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. Suggested Pairing The fruity, fragrant, spicy salsa makes these sautéed chicken breasts a natural for a fragrant but dry white such as Viognier. Rate it Print