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Sunday, September 16, 2012

Guava-Stuffed Chicken with Caramelized Mango

23 April 2010
23 April 2010 (Photo credit: Alegrya)
By Juvy S. Iliwiliw

Guava and sauteed mango add subtle sweetness to this elegant dish. This will be more satisfying if you will serve this recipe with a crisp, dry white wine with tropical fruit notes, like Pinot Gris.


You will need:

¾ cup olive oil
¼ 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 1½ ounces)
2½ ounces fresh spinach leaves, chopped (2 cups loosely packed)

2  tablespoons canola oil
½ cup dry white wine
½ cup low-salt chicken broth

4  tablespoons (½ stick) butter
1  large mango, halved, pitted, peeled, cut into ½-inch-thick slices

Here's how:

Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.

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.

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 1½ 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.)

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.

Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and saute until  brown, about 2 minutes per side.

Slice chicken diagonally into ½-inch-thick slices. Arrange chicken on platter. Boil juices in skillet until slightly thickened and sauce is reduced to ¾ cup, about 3 minutes. Drizzle sauce over chicken and surround with mango.

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