Guava-Stuffed Chicken with Caramelized Mango

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 3/4 cup, 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.