Viv's Pina Colada Chicken With Salsa

• 4 (4 ounce) chicken breasts
• 12 cup pineapple juice
• 14 cup coconut milk
• 1 cup chicken stock
• 14 cup heavy cream
• 1 cup spanish yellow rice
• 12 cup baby carrots
• 1 papaya, diced
• 1 onion, diced
• 12 red bell pepper, diced
• 12 green bell pepper, diced
• 1 garlic clove, minced
• chopped cilantro

1. Mark chicken breast on hot grill & cook until done.
2. For sauce:.
3. Reduce pineapple juice by 1/2.
4. Add coconut milk & bring to a boil.
5. Add chicken stock & reduce.
6. Add cream & heat through.
7. For salsa:.
8. Dice papaya, onion, red & green pepper & mix with minced garlic & chopped cilantro.
9. Spoon pineapple sauce on place & arrange chicken over.
10. Serve with cooked rice, steamed carrots & salsa on red cabbage leaf.

chicken breasts, pineapple juice, coconut milk, chicken stock, heavy cream, spanish yellow rice, baby carrots, papaya, onion, red bell pepper, green bell pepper, garlic, cilantro

Taken from www.food.com/recipe/vivs-pina-colada-chicken-with-salsa-373053 (may not work)