Guava-Stuffed Chicken With Caramelized Mango

• 34 cup olive oil
• 14 cup fresh lemon juice
• 6 garlic cloves, chopped
• 3 tablespoons chopped fresh parsley
• 2 tablespoons fresh thyme leaves
• 6 large chicken breasts (skinless & boneless)
• 3 ounces cream cheese, room temperature
• 2 tablespoons guava paste (about 1 1/2 oz)
• 2 12 ounces fresh spinach leaves, chopped (2 cups loosely packed)
• 2 tablespoons canola oil
• 12 cup dry whte wine
• 12 cup low sodium chicken broth
• 4 tablespoons butter (1/2 stick)
• 1 large mango, halved, pitted, peeled, cut into 1/2 inch slices

1. Whisk first 5 ingredients in large bowl; add chicken breasts & turn to coat.
2. Cover chicken breasts and chill 3 to 4 hrs, turning occasionally.
3. Whisk cream cheese & guava paste in medium bowl to blend.
4. 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.
5. Remove 1 chicken breast from marinade, scraping excess marinade back into bowl.
6. 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.
7. Repeat with remaining chicken.
8. Pipe filling through openings in chicken breasts to fill pockets.
9. Close openings with metalturkey pins or toothpicks.
10. Heat 1 T canola oil in each of 2 heavy large skillet skillets over medium heat.
11. Add 3 chicken breasts to each skillet & cook until brown about 3 minutes per side.
12. Transfer any juices from 1 skillet into second skillet & add wine and broth; bring second skillet to boil.
13. Add chicken brests to wine mixture in skillet.
14. Cover skillet, reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes.
15. Transfer chicken to work surface - let stand 10 minutes.
16. Meanwhile, melt butter in another heavy large skillet over medium-high heat.
17. Add mango slices and saute until brown, about 2 minutes per side.
18. Slice chicken diagonally into 1/2 inch slices.
19. Arrange chicken on platter.
20. Boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes.
21. Drizzle sauce over chicken & surround with mango.

olive oil, lemon juice, garlic, parsley, thyme, chicken breasts, cream cheese, guava paste, fresh spinach leaves, canola oil, whte wine, chicken broth, butter, mango

Taken from www.food.com/recipe/guava-stuffed-chicken-with-caramelized-mango-436771 (may not work)