Best Guava And Rosemary Glazed Chicken Breast Recipes

Guava Glazed Chicken Medallions with Candied Figs image

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 8

4 (4-ounce) chicken breasts
1 cup guava juice, plus 1 cup (found in international aisle of your local supermarket)
1/2 cup white wine, plus 1/2 cup
1 pint black mission figs
Turbinado sugar (brown granulated sugar)
2 cups baby spinach, cleaned
1/4 cup olive oil
Salt and pepper

Steps:

Marinate the chicken breasts in 1 cup of the guava juice and 1/2 cup of white wine for approximately 15 to 30 minutes.
In a saucepan over medium heat, combine the remaining 1 cup guava and 1/2 cup wine. Bring to a boil, reduce to a simmer, and cook until the mixture is reduced to a glaze consistency, the time will vary. You want the glaze to have a thick, but not jelly-like consistency.
Cut the figs in half lengthwise, and coat the flesh with turbinado sugar. Brush with oil and then sear in a hot skillet, sugar side down, for approximately 1 to 2 minutes, until the sugar melts but does not burn.
Remove the chicken from the marinade. Grill or pan sear the chicken for 3 to 4 minutes, turn over, brush with glaze, and cook another 3 to 4 minutes, or until cooked through. Bring the glaze back to a boil after brushing the chicken. Simmer for 1 minute, then remove from the heat. Slice the chicken into medallions.
Place the spinach on the center of a plate to make a nest. Place the chicken medallions in the center of the spinach nest. Place the candied figs around the nest. Brush the chicken and figs with the remaining glaze. Throw the salt and pepper over your shoulder and enjoy.

Guava Glazed Chicken image

Provided by gailanng

Time 32m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb chicken tenderloins
1/2 cup flour
salt
pepper (black, ancho or chipotle)
1 egg white
1/2 cup guava jelly
3 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup brown sugar
1/2 cup water
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon finely chopped ginger
4 -6 tablespoons vegetable oil, divided
jasmine rice or white rice

Steps:

Place the flour in a shallow bowl and season with salt and pepper. Place the egg white in a separate bowl and whisk gently.
Dip the chicken pieces in the flour, then in the egg white, then in the flour again.
Heat 4 tablespoons oil in a wok or large skillet on medium high heat. When the oil is hot add the chicken pieces and cook briefly, turning once, until they are golden brown on both sides and just cooked through. Set aside.
In a small bowl, stir 2 tablespoons water into the cornstarch and whisk until smooth. Set aside.
In a saucepan, mix the jelly, soy sauce, brown sugar, vinegar and water and bring to a boil. Simmer gently, stirring, for 1-2 minutes.
Stir in cornstarch mixture and continue to simmer, stirring, until mixture starts to thicken.
In same wok or skillet that cooked the chicken, heat the remaining oil (adding more if necessary) and saute the garlic, until soft and fragrant, 1 - 2 minutes.
Add the guava sauce to the skillet and add the chicken pieces.
Heat chicken through, stirring to coat with the glaze.
Serve over rice.

Nutrition Facts : Calories 501.8, Fat 15.7, SaturatedFat 2.3, Cholesterol 65.8, Sodium 612.4, Carbohydrate 59.9, Fiber 1.1, Sugar 35.1, Protein 30

Guava Glazed Chicken Thighs image

Provided by Bobby Flay

Categories main-dish

Number Of Ingredients 10

1 cup guava nectar
2 tablespoons rice wine vinegar
2 cloves garlic, minced
1/2 red onion, chopped fine
1 tablespoon ancho puree
1 tablespoon honey
Salt, to taste
Pepper, to taste
6-inch wooden skewers
2 pounds boneless chicken thighs

Steps:

Combine guava, vinegar, garlic, onion, ancho and honey in a small saucepan and reduce to 1/2 cup. Place 2 skewers through each thigh and season with salt and pepper. Brush with glaze and grill 4 minutes per side. Brush with glaze several times while on grill. Cut each thigh in half and serve.