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.
MANGO STUFFED CHICKEN WITH RED PEPPER RELISH
Bring a little romance to your dinner table, by serving this pretty chicken dish stuffed with mango - the fruit of love.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Cut a pocket along the length of the chicken breast with a sharp knife. Insert slices of mango into the pocket.
- Sprinkle the mango and the chicken breast with the lime juice and season.
- Wrap the prosciutto around the chicken breast, overlapping on the underside of the chicken breast.
- Heat the butter and oil in a pan and when foaming, add the chicken, pocket-side down first, to brown all over.
- Place into the oven for 15- 20 minutes or until cooked through.
- For the red pepper relish, place all of the relish ingredients into a small saucepan over a medium heat and simmer for ten minutes, or until the peppers and onions are cooked.
- Serve the chicken with the red pepper relish and mash flavored with fresh cilantro.
Nutrition Facts : Calories 296.6, Fat 8.7, SaturatedFat 1.4, Cholesterol 68.4, Sodium 81.3, Carbohydrate 27.7, Fiber 3.5, Sugar 21.4, Protein 28.7
GUAVA CHICKEN
Make and share this Guava Chicken recipe from Food.com.
Provided by Amy in Hawaii
Categories Chicken Thigh & Leg
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
- Add chicken and seal bag.
- Rub bag to evenly coat chicken pieces.
- Refrigerate overnight, turning bag once or twice.
- Keep refrigerated until prepared.
- Grill or broil chicken until done.
- Marinade is very sticky so line broiler pan with foil for easier cleanup.
- Recipe can be halved but you can still use the whole can of guava nectar.
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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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