Guava-Stuffed Chicken With Caramelized Mango |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
We had a Caribbean meal at my friend Yoyi's house and it was really a lot of fun with good eats, great storries, wonderful music and so-on. Most of us were from Cuba; different school's and different provinces but the music was still the same. One of the dishes was guava & sauteéd mango, adding subtle sweetness to this elegant dish. She paired it with a crisp, dry white wine with tropical fruit notes, like Pinto Gris. Tastes of the Worlds is where she found this delectable dish. :) *Cover chicken breasts and chill 4 hours and guava/creamcheese/spinach mixture chill for at least 2 hours.* The chicken breast pockets once they are filled can be made up to 4 hours ahead.* 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 chicken breasts (skinless & boneless) |
3 ounces cream cheese, room temperature |
2 tablespoons guava paste (about 1 1/2 oz) |
2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed) |
2 tablespoons canola oil |
1/2 cup dry whte wine |
1/2 cup low sodium chicken broth |
4 tablespoons butter (1/2 stick) |
1 large mango, halved, pitted, peeled, cut into 1/2 inch slices |
Directions:
1. Whisk first 5 ingredients in large bowl; add chicken breasts & turn to coat.
2. Cover chicken breasts and chill 3 to 4 hrs, turning occasionally.
3. Whisk cream cheese & guava paste in medium bowl to blend.
4. Stir in spinach; cover and chill to firm slightly, at least 2 hrs; then transfer to pastry bag or zip-lock plastic bag with a corner cut off.
5. Remove 1 chicken breast from marinade, scraping excess marinade back into bowl.
6. Insert small sharp knife into 1 side of chicken breast, move knife in arc to create large pocket, keeping opening about 1 1/4 inches long.
7. Repeat with remaining chicken.
8. Pipe filling through openings in chicken breasts to fill pockets.
9. Close openings with metalturkey pins or toothpicks.
10. Heat 1 T canola oil in each of 2 heavy large skillet skillets over medium heat.
11. Add 3 chicken breasts to each skillet & cook until brown about 3 minutes per side.
12. Transfer any juices from 1 skillet into second skillet & add wine and broth; bring second skillet to boil.
13. Add chicken brests to wine mixture in skillet.
14. Cover skillet, reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes.
15. Transfer chicken to work surface - let stand 10 minutes.
16. Meanwhile, melt butter in another heavy large skillet over medium-high heat.
17. Add mango slices and sauté until brown, about 2 minutes per side.
18. Slice chicken diagonally into 1/2 inch slices.
19. Arrange chicken on platter.
20. Boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes.
21. Drizzle sauce over chicken & surround with mango.
|
|