Take chicken breasts and with a small knife make an incision to form a pocket on the inside. Stuff each breast with some papaya and 1 oz. of brie cheese.

Beat together the eggs and milk. Dredge breasts in flour. Dip in egg mixture and then Dredge in bread crumbs. Melt butter in a large skillet and brown chicken on both sides, about 5 minutes per side. Bake on a greased baking sheet until cooked through, about 25-30 minutes.

In the meantime, prepare sauce. Heat a skillet and add olive oil, garlic and onion, stir for 30 seconds. Add tomato paste and cook for 2 minutes. Add puréed papaya and vinegar. Adjust the consistency of the sauce to your liking with chicken stock or water if necessary. Season with salt and pepper to taste.