Sautéed chicken simmered in a delightful citrus-kissed papaya sauce.

Chicken In Papaya Sauce

2 papayas

1/2 cup orange juice

2 tablespoons Dijon mustard

4 chicken breast halves, skinned
1/4 cup fresh lemon juice
1/2 teaspoon salt

1. Peel and remove seeds of papayas; reserve 1 teaspoon of the papaya seeds. Slice one papaya lengthwise in 1/2-inch slices; reserve.
2. Chop remaining papaya and place in blender; add orange juice, mustard and reserved papaya seeds. Blend until seeds are finely chopped, about 1 minute.
3. Place nonstick frypan on medium high temperature and spray with vegetable cooking spray. Add chicken and cook, turning, about 10 minutes or until brown. Pour lemon juice over chicken and sprinkle with salt. Spoon blended papaya over chicken, reduce heat to low, cover and cook about 25 minutes, turning and spooning with sauce after 15 minutes.
4. Add reserved papaya slices and cook 5 minutes more, covered. Turn off heat and let sit 5 minutes.

Makes 4 servings.

Nutrition Per Serving: 213 calories; 27.6 g protein; 3.7 g total fat; 0.91 g saturated fat; 16.2 g carbohydrates; 73 mg cholesterol; 583 mg sodium.

Recipe provided courtesy of the National Chicken Council. Used with permission.