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Guava-Stuffed Chicken with Caramelized Mango Recipe

Guava-Stuffed Chicken with Caramelized Mango Recipe

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Guava-Stuffed Chicken with Caramelized Mango

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Ingredients

Count

Nutrition

1200

Calories

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Ingredients:

Serving

3/4 cup olive oil
1/4 cup fresh lemon juice
6 garlic cloves, chopped
3 tbsp chopped fresh parsley
2 tbsp fresh thyme leaves
6 large skinless boneless chicken breast halves
3 oz cream cheese, room temperature
2 tbsp guava paste * (about 1 1/2 oz)
2 1/2 oz fresh spinach leaves, chopped (2 cups loosely packed)
2 tbsp canola oil
1/2 cup dry white wine
1/2 cup low-salt chicken broth
4 tbsp (1/2 stick) butter
1 large mango, halved, pitted, peeled , cut into 1/2-inch-thick slices

Directions:

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 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.)
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 sauté until brown, about 2 minutes per side.
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.
*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1199.61 Kcal (5023 kJ)
Calories from fat	952.9 Kcal
		% Daily Value*
Total Fat	105.88g	163%
Cholesterol	317.05mg	106%
Sodium	875.64mg	36%
Potassium	908.25mg	19%
Total Carbs	15.56g	5%
Sugars	12.37g	49%
Dietary Fiber	1.6g	6%
Protein	50.12g	100%
Vitamin C	33.8mg	56%
Vitamin A	0.8mg	25%
Iron	0.6mg	3%
Calcium	71.1mg	7%

Amount Per 100 g
Calories	247.72 Kcal (1037 kJ)
Calories from fat	196.78 Kcal
		% Daily Value*
Total Fat	21.86g	163%
Cholesterol	65.47mg	106%
Sodium	180.82mg	36%
Potassium	187.56mg	19%
Total Carbs	3.21g	5%
Sugars	2.55g	49%
Dietary Fiber	0.33g	6%
Protein	10.35g	100%
Vitamin C	7mg	56%
Vitamin A	0.2mg	25%
Iron	0.1mg	3%
Calcium	14.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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