GUAVA-STUFFED CHICKEN WITH CARAMELIZED MANGO
Provided by Norma Shirley
Categories Chicken Garlic Marinate Sauté Cream Cheese Lemon Mango Spinach White Wine Summer Guava Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
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.
CARAMELIZED ONION AND GOUDA STUFFED CHICKEN
Onion haters will turn into onion lovers when they try this easy-to-make stuffed chicken breast.
Provided by CountryGirlGourmet
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
- Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
- Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 421.4 calories, Carbohydrate 34.2 g, Cholesterol 94.9 mg, Fat 17 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 992.3 mg, Sugar 8.2 g
GUAVA-MANGO AND WHITE CHEESE STUFFED ROAST PORK
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make adobo seasoning by combining the peppercorns, garlic, oregano, salt, cumin, olive oil, and vinegar in a mortar and pestle or in a blender.
- Remove skin and excess fat from meat, if necessary. Season the meat with the adobo seasoning the night before serving. Place in refrigerator overnight.
- With a sharp slicing knife, make 1/2-inch wide incisions down the middle of the meat until open straight through the center of loin. Stuff the incisions with the Guava-Mango and White Cheese Stuffing.
- Place meat in large heavy Dutch oven or ovensafe pot with lid and pour the glaze over. Bring to a rapid boil over high heat. Reduce the heat to medium, cover and cook for about 1 hour.
- Preheat oven to 350 degrees F.
- Remove pot from stove and place in oven to braise for 1 more hour, turning the meat to rotate every 20 minutes. Remove meat from pot and allow to cool slightly.
- Add 2 tablespoons rum to deglaze the pot. Pour the remaining sauce from the pot into a glass skimmer to eliminate fat.
- To serve, slice the meat to showcase the colorful stuffing. Fan out the slices of meat over a pool of the sauce on a serving platter. Serve with stewed rice or mashed garlic-seasoned potatoes or plantains.
- Combine all ingredients together in a bowl with a wooden spoon or your hands.
- In a blender, puree the guava shells in their syrup and the rum. Use as a glaze for the meat.
GUAVA-STUFFED CHICKEN WITH CARAMELIZED MANGO
We had a Caribbean meal at my friend Yoyi's house and it was really a lot of fun with good eats, great storries, wonderful music and so-on. Most of us were from Cuba; different school's and different provinces but the music was still the same. One of the dishes was guava & sauteéd mango, adding subtle sweetness to this elegant dish. She paired it with a crisp, dry white wine with tropical fruit notes, like Pinto Gris."Tastes of the Worlds" is where she found this delectable dish. :) *Cover chicken breasts and chill 4 hours and guava/creamcheese/spinach mixture chill for at least 2 hours.* The chicken breast pockets once they are filled can be made up to 4 hours ahead.*
Provided by Manami
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 704.5, Fat 58, SaturatedFat 16, Cholesterol 128.8, Sodium 207.3, Carbohydrate 10.8, Fiber 1.3, Sugar 6.7, Protein 32.7
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GUAVA-STUFFED CHICKEN WITH CARAMELIZED MANGO RECIPE
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- 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.
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