6 boneless chicken breasts, cut in halves
1/2 c. freshly squeezed lime juice
1 papaya, peeled & seeded
3/4 tsp. freshly ground nutmeg
7 tbsp. butter
Raspberries
3/4 c. honey
1 tbsp. oil (sesame or walnut optional)
Fresh rosemary (optional)
Fresh parsley (optional)

Combine honey, lime juice, 6 tablespoons butter and nutmeg in saucepan. Cook over medium heat until thickened, stirring occasionally to blend.

Dice 3/4 of papaya and slice remaining into thin wedges. Heat remaining tablespoon butter and oil in skillet. Sear chicken breasts, skin side down, until golden brown.

Place in large baking dish and bake at 350 degrees for 10 minutes. Cover with honey glaze and diced papaya. Continue baking until chicken is tender (adding rosemary), about 10 minutes longer. Serve hot with glaze and diced papaya. Garnish with sliced papaya and raspberries (and parsley).

Serves 6.