Guava Stuffed Chicken Breasts with Caramelized Mango

Happy Cinco de Mayo!!!

This dish may not be Mexican but it does come from the Caribbean and they do cook with these ingredients in Mexico, so it's close enough. We are not taco or tostada people and I wasn't in the mood for yet another enchilada so I looked for something a little more exotic.

I think the caramelized mango was the clincher for this recipe. If it was just guava stuffed breasts I probably wouldn't have looked at it twice.

I sort of imagine guava paste as being very sweet. I saw a PBS Daisy Cooks! show where she uses guava paste and cream cheese as a filling for a cake roll, just a basic cake roll but it looked really sweet. I will have to taste the cream cheese & guava together and make any adjustment to the sweetness if need be.

I just wasn't sure it would be appetizing in a savory recipe but HEY, I'm game.

Yes, there are sugars in guava paste but the 1/2 tablespoon I will be using for 2 breasts only have 6g. Plus, the cream cheese and spinach bring the GI way low.

First, you marinade the chicken breasts in olive oil, fresh lemon juice, chopped garlic, parsley and fresh thyme for 3-4 hours.

This recipe makes 6 servings but, remember, I cook for two so I will divide the ingredients by 3.

Then you whisk cream cheese and grated guava paste. Stir in cooked spinach. Transfer to a zip bag (for piping into the breasts).

Remove a breast from the marinade, scraping off as much as possible. Make a slit in the side of the fattest part and in an arc movement make a pocket. Pipe filling into pocket and secure with metal turkey pins or toothpicks.

Heat 1 tablespoon oil. Add breasts and brown on each side, about 3 minutes per. Transfer to platter, along with any juices, and repeat with more, adding another tablespoon oil if needed. Remove to platter and cover with foil.

In same pan add dry white wine and chicken broth. Bring to a boil. Add chicken back to pan and simmer for about 10 minutes, or until chicken is done. Transfer to work board and let them rest. Boil juices in pan until reduced to half.

Melt butter in another skillet and add mango slices and saute until GB&D.

Slice chicken diagonally into 1/2" slices and arrange on a platter. Spoon sauce over and surround with mango.

Serve with brown rice or quinoa but I am making farro for the first time tonight. I will be making a double recipe for a salad later on in the week with the burgers.

Guava Stuffed Chicken Breasts with Caramelized Mango
mostly adapted from Bon Appetit
makes 6 servings
* 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) grated
* 2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed)
* 1 tablespoon sambal olek (this was my contribution)
* 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

Preparation
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.

Review: I would have stuffed these breasts like you would for Chicken Kiev. Pounded, stuffed, rolled & tied. Freeze and then saute. The stuffing oozed out of the breasts as soon as I sliced them on the diagonal. I should have just given The Nudge his own breast and let him cut it on his dish. The reviews on the Bon Appetit site said they wished they could have tasted more of the filling and that was because it oozed onto the plate and mixed in with the sauce. A lot of work for not much rewards, I think a Queso Fresco would work better with the guava as it does not melt, therefore staying inside the breasts.
The caramelized mango was awesome. The Nudge said it tasted 'peachy'. I think I would try to grill it next time and serve it with pork.