Guava-Stuffed Chicken with Caramelized Mango

Ingredients

• 4 tablespoons butter ()
• 2 tablespoons canola oil 
• 3 ounces cream cheese room temperature
• 0.5 cup cooking wine dry white
• 3 tablespoons parsley fresh chopped
• 2 tablespoons thyme leaves fresh
• 6  garlic cloves chopped
• 1.5 ounces guava paste 
• 0.3 cup juice of lemon fresh
• 0.5 cup low-salt chicken broth 
• 1 large mangos pitted peeled halved cut into 1/2-inch-thick slices
• 0.8 cup olive oil 
• 6 large chicken breast halves boneless skinless
• 2 cups spinach leaves fresh loosely packed chopped

Equipment

• bowl
• frying pan
• knife
• whisk
• toothpicks
• pastry bag

Directions

1. Whisk first 5 ingredients in large bowl.
2. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
3. Whisk cream cheese and guava paste in medium bowl to blend. Stir in spinach. Cover and chill to firm slightly, at least 2 hours.
4. Transfer to pastry bag.
5. 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.)
6. Heat 1 tablespoon canola oil in each of 2 heavy large skillets over medium heat.
7. Add 3 chicken breasts to each skillet. Cook chicken until brown, about 3 minutes per side.
8. Transfer to plate.
9. Transfer any juices from 1 skillet into second skillet.
10. Add wine and broth to second skillet. Bring to boil.
11. 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.
12. Transfer chicken to work surface; let stand 10 minutes.
13. Meanwhile, melt butter in another heavy large skillet over medium-high heat.
14. Add mango slices and sauté until brown, about 2 minutes per side.
15. 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.
16. Drizzle sauce over chicken and surround with mango.
17. *A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.