Guava-Stuffed Chicken with Caramelized Mango

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This vibrant guava-stuffed chicken with caramelised mango is a sophisticated high-protein dish that brings a sophisticated tropical flair to your dinner table. The salty-sweet contrast of the guava paste and cream cheese filling perfectly complements the tender chicken, while the fresh spinach adds a subtle earthy note. It is a wonderful choice for those looking to elevate a standard chicken breast into something truly special using bright, Caribbean-inspired ingredients.

Ideal for hosting or a nutritious weekend treat, this recipe balances lean protein with the natural sweetness of fruit. The pan-seared mango provides a beautiful golden garnish that pairs excellently with the savoury herb marinade. Serve it alongside a light citrus salad or some fluffy quinoa for a complete, healthy meal that feels indulgent without being heavy.

Ingredients for Guava-Stuffed Chicken with Caramelized Mango

180ml olive oil
60ml fresh lemon juice
6 שיני שום, קצוצות
3 tablespoons chopped fresh parsley
2 tablespoons fresh thyme leaves
6 large skinless boneless chicken breast halves
90g cream cheese, room temperature
2 tablespoons guava paste* (about 45g )
70g fresh spinach leaves, chopped (2 cups loosely packed)
2 כפות שמן קנולה
120 מ"ל יין לבן יבש
120 מ"ל מרק עוף דל מלח
4 tablespoons (1/2 stick) butter
1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices

How to make Guava-Stuffed Chicken with Caramelized Mango

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 180ml , 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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.