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Chicken Breasts Caribbean 

4 boneless chicken breasts            

STUFFING:      

SAUCE:

4 oz. Brie cheese

1 1/2oz. olive oil

3 tbsp. lime juice
1/2 c. papaya or mango, diced
1/2 tsp. garlic, minced or pressed
1 tbsp. chopped mint or cilantro
1 tbsp. tomato paste paste
1/4 tsp. balsamic vinegar
2 c. papaya, peeled, seeded, and 1/2 tsp. hot sauce pureed in a blender
1/4 tsp. hot sauce
2 tbsp. balsamic vinegar
1/4 tsp. lime juice
Chicken stock, optional
BREADING:
2 eggs
Carlene Wilson, Culinary Classics "Plus" The Abyssinian Baptist Church, New York City, NY

Makes 4 servings

1c. bread crumbs
1/2 c. milk  
1/4 c. melted butter
1c. flour