Guava-Stuffed Chicken with Caramelized Mango

Ingredients for Guava-Stuffed Chicken with Caramelized Mango

• 180ml d'huile d'olive

• 60ml de jus de citron frais

• 6 garlic cloves, chopped

• 3 tablespoons chopped fresh parsley

• 2 tablespoons fresh thyme leaves

• 6 large skinless boneless chicken breast halves

• 90g cream cheese, room temperature

• 2 tablespoons guava paste* (about 45g )

• 70g fresh spinach leaves, chopped (2 cups loosely packed)

• 2 cuillères à soupe d'huile de canola

• 120ml de vin blanc sec

• 120ml de bouillon de poulet à faible teneur en sel

• 4 tablespoons (1/2 stick) butter

• 1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices

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 180ml , 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.