Coconut Cream Lime Chicken

2 whole skinned, boneless chicken breasts

4 thin slice of prosciutto

1/4 papaya,diced

5 tablespoons coconut

1/2 tsp. dried thyme

1 tsp. curry powder

2 tablespoons butter

3 tablespoons vegetable oil

juice of 1 lime

1 tablespoon lime zest

1 cup heavy cream

1 tablespoon butter

Preheat oven to 375 degrees.

Flatten out the chicken breast with a mallet. In a shallow dish combine the coconut,curry powder and thyme. On each flatten chicken breast lay 2 pieces of prosciutto and then papaya and roll the breast into a bundle. Use tooth picks to secure. Dredge the bundles in the coconut mixture. In a oven proof skillet heat the 2 tablespoons butter and oil on high. Sear seam side down and then turn to sear other sides on the chicken bundles. Place skillet with seared bundles in the oven for 15 minutes. Remove from the oven and remove chicken to a plate and keep warm. Add the lime juice to the skillet and deglaze the pan ; pour in the cream and simmer until thickened. Stir in the zest and 1 tablespoon butter. Spoon sauce over each bundle.