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 sauté 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
