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Guava Stuffed Chicken with Carmelized Mango
By the late Norma Shirley

PREP TIME: N/A         DIFFICULTY:  Medium          YIELD:  6 Servings
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
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. DO AHEAD 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 and arrange 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.

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