We had bought an experimental papaya from the cheap people at Findlay Market the day before, a green thing about the size and shape of a football, but much heavier. We read up on papaya in New Joy (ours was probably Mexican; the papaya, that is) and got some recipes, most of which make it into salsa. We figured that chicken would be a good main ingredient for that, so we defrosted a couple of chicken breasts. And then we made the mistake of cutting open the papaya. It was by no means ripe. So jettison the southwestern chicken breasts with papaya salsa.
Scramble to the refrigerator to look for other inspiration. We had also bought some fresh-picked green beans from the Farmers' Market, so now we were thinking Middle rather than South American. And since there were ample amounts of garden thyme and rosemary, we just chopped some up and shoved it under the chicken breast skin. Then browned the chicken in olive oil, added white wine and the juice of a lemon, and let it cook covered for a half hour or so. We steamed the green beans separately, and when they were tender and the chicken was done, we plated it all out, reduced the sauce, and poured it over everything. Not what we thought we were going to have, but good nonetheless.
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