This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"My diet is mostly chicken and fish. I make sure I get a lot of vegetables, a lot of fruit. I am a big fruit man, I am a vegetable man anyway. And I also get a lot of rest. That's the key."
-Magic Johnson, Basketball player and entrepreneur
This recipe has it all. It's so easy to make: Toss a few things in the blender, toast the cashews, add the chicken and sauce and 25 minutes later you have dinner. And it's pretty fabulous, with a sweet savory, rich sauce over the chicken and the crunch of the cashews.
Servings: 2 | Serving size: 1 chicken breast with sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes good leftovers. Reheat gently.
|1 1/2 cups||ripe papaya (or 1 15-ounce can, drained)|
|1 tsp||olive oil|
|1/2 tsp||ground ginger|
|1/8 tsp||ground nutmeg|
|1/8 tsp||ground cinnamon|
|fresh ground black pepper|
|1/3 cup||raw cashew halves|
|2||4 ounce boneless chicken breasts|
Using a blender or stick blender puree the papaya until smooth.
Add the oil, honey, ginger, nutmeg, cinnamon, salt and pepper and puree until smooth.
Preheat the oven to 325°F.
While the oven is preheating place a medium skillet over medium-high heat. Add the cashews and cook, tossing frequently, until the cashews begin to brown lightly.
Place the chicken breasts on top of the toasted cashews and top them with the papaya sauce. Place the pan in the oven and roast for about 20 - 25 minutes until done.
Serving size: 1 breast with sauce
|Calories 392||Calories from Fat 123|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 2g||8%|
|Vitamin A 14%||Vitamin C 12%|
|Calcium 4%||Iron 16%|
|Vitamin K 10 mcg||Potassium 480 mg|
|Magnesium 97 mg|