Guava Glazed Chicken Medallions With Candied Figs Recipes

GUAVA AND ROSEMARY GLAZED CHICKEN BREAST

Guava and Rosemary Glazed Chicken Breast image

Provided by Sandra Lee

Time 17m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup guava jelly (recommended: Smuckers)
1 lime, juiced
2 sprigs fresh rosemary
1 teaspoon crushed garlic
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Salt and freshly ground black pepper
1/3 cup all-purpose flour, for dredging

Steps:

Turn on broiler. Line a baking sheet with aluminum foil and set aside.
In a small saucepan, over medium-low heat, combine guava jelly, juice from lime, rosemary sprigs, and crushed garlic. Heat through.
In large frying pan, over medium-high heat, heat oil. Season chicken breasts with salt and pepper. Dredge seasoned chicken in flour and place in hot pan. Cook chicken 3 to 4 minutes per side or until cooked through.
Transfer to baking sheet. Strain guava mixture into a small bowl. Generously brush guava mixture over chicken breasts. Place under broiler 4 to 6 inches from heat source for 1 minute. Turn chicken over and repeat 2 times. Remove from broiler, brush once more with guava mixture. Serve hot.

GUAVA GLAZED CHICKEN THIGHS

Guava Glazed Chicken Thighs image

Provided by Bobby Flay

Categories main-dish

Number Of Ingredients 10

Ingredients

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.

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