Guava-stuffed Chicken With Caramelized Mango

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.