Guava Stuffed Chicken With Caramelized Mango Recipes

Steps:

• 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 at cafecubano.com.

Steps:

• Whisk first 5 ingredients in large bowl; add chicken breasts & turn to coat.
• Cover chicken breasts and chill 3 to 4 hrs, turning occasionally.
• Whisk cream cheese & guava paste in medium bowl to blend.
• 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.
• 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 1/4 inches long.
• Repeat with remaining chicken.
• Pipe filling through openings in chicken breasts to fill pockets.
• Close openings with metalturkey pins or toothpicks.
• Heat 1 T canola oil in each of 2 heavy large skillet skillets over medium heat.
• Add 3 chicken breasts to each skillet & cook until brown about 3 minutes per side.
• Transfer any juices from 1 skillet into second skillet & add wine and broth; bring second skillet to boil.
• Add chicken brests 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 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 & surround with mango.

Steps:

• Place guava paste, water and red pepper in medium microwaveable bowl. Microwave on HIGH 1 min.; stir until paste is dissolved and mixture is well blended. Stir in ham; set aside.
• Heat 1/4 cup of the dressing in large nonstick skillet on medium heat. Add 6 of the chicken thighs; cook 2 to 3 min. on each side or until browned on both sides. Remove chicken from skillet; cover to keep warm. Repeat with remaining 1/4 cup dressing and remaining 6 thighs. Place all thighs in skillet; top with guava mixture. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. or until chicken is cooked through (165ºF).
• Remove chicken and sauce from skillet; place in serving dish. Cover to keep warm. Add spinach to same skillet; cook 5 min. or until wilted, stirring occasionally. Spoon spinach onto serving plate; top with the chicken.