Guava-Stuffed Chicken With Caramelized Mango Recipe

Name: Guava-Stuffed Chicken With Caramelized Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil; 1/4 cup fresh lemon juice; 6 garlic cloves, chopped; 3 tablespoons chopped fresh parsley; 2 tablespoons fresh thyme leaves; 6 large skinless boneless chicken breast halves; 3 ounces cream cheese, room temperature; 2 tablespoons guava paste* (about 1 1/2 ounces); 2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed); 2 tablespoons canola oil; 1/2 cup dry white wine; 1/2 cup low-salt chicken broth; 4 tablespoons (1/2 stick) butter; 1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices

Servings: persons

3/4 cup olive oil
1/4 cup fresh lemon juice
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
2 tablespoons fresh thyme leaves
6 large skinless boneless chicken breast halves
3 ounces cream cheese, room temperature
2 tablespoons guava paste* (about 1 1/2 ounces)
2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed)
2 tablespoons canola oil
1/2 cup dry white wine
1/2 cup low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices

1
Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
2
Whisk cream cheese and guava paste in medium bowl to blend. Stir in spinach. Cover and chill to firm slightly, at least 2 hours. Transfer to pastry bag.
3
Remove 1 chicken breast from marinade, scraping excess marinade back into bowl. Insert small sharp knife into 1 side of chicken breast; move knife in arc to create large pocket, keeping opening about 1 1/2 inches long. Repeat with remaining chicken. Pipe filling through openings in chicken breasts to fill pockets. Close openings with metal turkey pins or toothpicks. (Can be made 4 hours ahead. Cover and chill.)
4
Heat 1 tablespoon canola oil in each of 2 heavy large skillets over medium heat. Add 3 chicken breasts to each skillet. Cook chicken until brown, about 3 minutes per side. Transfer to plate. Transfer any juices from 1 skillet into second skillet. Add wine and broth to second skillet. Bring to boil. Add chicken breasts to wine mixture in skillet. Cover skillet; reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes. Transfer chicken to work surface; let stand 10 minutes.
5
Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and saute until brown, about 2 minutes per side.
6
Slice chicken diagonally into 1/2-inch-thick slices. Arrange chicken on platter. Boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes. Drizzle sauce over chicken and surround with mango.
7
*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.

1193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup olive oil, 1/4 cup fresh lemon juice, 6 garlic cloves, chopped, 3 tablespoons chopped fresh parsley, and more.

Yes, Guava-Stuffed Chicken With Caramelized Mango falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Guava-Stuffed Chicken With Caramelized Mango

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