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Guava-Stuffed Chicken with Caramelized Mango

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Guava-Stuffed Chicken with Caramelized Mango

Guava-Stuffed Chicken with Caramelized Mango

amanda

Equipment

  • KitchenAid Artisan Series Stand Mixer with Attachments

  • OXO Good Grips Stainless Steel Skillet (Non-Stick)

  • Cuisinart 8-Cup Digital Food Processor with Luggage Storage

  • Instant Pot Duo Nova UPRT Pressure Cooker

  • Cuisinart Mini Food Chopper (9-Speed)

  • KitchenAid Hand Mixer with Whisk Attachments

  • OXO Good Grips 20-Piece Nonstick Cookware Set

  • Anker PowerPort Deluxe Portable Hard Drive (not kitchen equipment, but relevant for storing recipes)

  • Zojirushi NS-GX20 Induction Cooktop with Stainless Steel Cookware Set

  • Osterik Silicone Spatulas

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 5

Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.
6

Instruction 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

Instruction 7

*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.
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