Guava-Stuffed Chicken With Caramelized Mango

• 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

1. Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
2. 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.
3. 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.)
4. 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.
5. Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and saute until brown, about 2 minutes per side.
6. 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.
7. *A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.

olive oil, lemon juice, garlic, parsley, thyme, chicken breast halves, cream cheese, guava paste, fresh spinach leaves, canola oil, white wine, lowsalt chicken broth, butter, mango

Taken from www.epicurious.com/recipes/food/views/guava-stuffed-chicken-with-caramelized-mango-234806 (may not work)