Chicken Breasts Caribbean

Serves 4

4 boneless chicken breasts Stuffing 4 oz. brie cheese 1/2 cup papaya or mango, diced 1 T chopped mint or cilantro 1/4 tsp. balsamic vinegar 1/4 hot sauce 1/4 tsp. lime juice Breading 2 eggs 1/2 cup milk 1 cup flour 1 cup bread crumbs 1/4 cup melted butter Sauce 1 1/2 oz. olive oil 1/2 tsp. garlic, minced or pressed 3 T onion, minced 1 T tomato paste 2 T balsamic vinegar 3 T lime juice 2 cups papaya, peeled, seeded, and puréed in a blender 1/2 tsp. hot sauce chicken stock (optional)

Preheat oven to 350°F. 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. To serve Put sauce on plate and place chicken breast on top. Serve immediately.