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| 23 April 2010 (Photo credit: Alegrya) |
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.
GUAVA-STUFFED CHICKEN WITH CARAMELIZED MANGO
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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