Ingredients:
 | 1 Tsp cornstarch |
| 1 Tsp sugar |
| 1/4 Tsp salt1/2 Tsp ground nutmeg |
| 1/8 Tsp ground red pepper |
| 1/2 Cup orange marmalade |
| 1/2 Cup fresh lime juice |
| 1 Tsp minced, peeled frresy ginger |
| |
| 4 (6 Oz) skinned chicken breast halves |
| 1/4 Tsp salt |
| 1 Tbs Margarine or butter |
| 1/2 Cup Water |
| 2 Cups of coarsely chopped peeled papaya |
| Cilantro sprigs for garnish if desired. |
Prepares 4 Servings
Preparation time: 17 minutes
Cook Time: 24 minutes
| Combine first 8 ingredients in a small saucepan, bringing to a boil over medium high heat. |
| Cook 2 minutes, stirring constantly; keep warm. |
| Sprinkle chicken with 1/4 tsp of salt. Melt margarine or butter in a large nonstick skillet over medium heat. |
| Add chicken, cook 5 minutes on each side. |
| Add water, cover and cook 12 minutes or until done. |
| Place 1 chicken breast half on serving plate and top with 1/4 cup sauce and 1/2 cup papaya. |
| Garnish with cilantro if desired. |