Best 5 Guava And Rosemary Glazed Chicken Breast Recipes

**Guava and Rosemary Glazed Chicken Breast: A Sweet and Savory Culinary Delight**

Prepare to tantalize your taste buds with the irresistible Guava and Rosemary Glazed Chicken Breast, a culinary masterpiece that seamlessly blends sweet and savory flavors. This dish boasts tender and juicy chicken breasts coated in a delectable glaze made from tropical guavas, fragrant rosemary, and a touch of tangy citrus. The result is a mouthwatering explosion of flavors that will leave you craving more. Accompanying this main course are two equally delightful recipes: a refreshing Guacamole with Roasted Corn and Black Bean Salsa and a flavorful Pineapple-Mango Salsa. These vibrant accompaniments add a burst of freshness and zest to complement the richness of the glazed chicken. Get ready for a culinary journey that will transport your taste buds to a tropical paradise.

Check out the recipes below so you can choose the best recipe for yourself!

GUAVA GLAZED CHICKEN MEDALLIONS WITH CANDIED FIGS

Guava Glazed Chicken Medallions with Candied Figs image

Candied figs add an incredible contrast in color and texture when paired with a simple guava glazed chicken and served on a nest of baby spinach. The recipe is extremely easy to assemble.

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 8

Ingredients

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.

EASY GARLIC AND ROSEMARY CHICKEN

Easy Garlic and Rosemary Chicken image

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Yield 2

Number Of Ingredients 5

Ingredients

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g

ROSEMARY CHICKEN BREASTS

Rosemary Chicken Breasts image

I believe I got this recipe from the Food Network. It's so quick and easy to make -- and so delicious. And it makes such a nice presentation served sliced on a platter with fresh rosemary sprigs as garnish. Very, very tasty

Provided by Bobbie

Categories < 60 Mins

Time 32m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (6 -8 ounce) boneless skinless chicken breasts (6 to 8 oz. each)
3 tablespoons balsamic vinegar (or eyeball it, just enough to coat chicken lightly)
3 tablespoons extra virgin olive oil
2 stalks rosemary, leaves stripped and chopped (about 2 Tablespoons)
salt
coarse black pepper
4 -5 garlic cloves, cracked away from the skin with a whack against the flat of your knife

Steps:

Place balsamic vinegar in one pie plate (or similar container).
Place the olive oil in another pie plate (or similar container).
Coat chicken with balsamic vinegar, then olive oil.
Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
Heat a medium nonstick skillet over medium heat .
Add chicken breasts and cracked garlic to the pan.
Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
Slice each chicken breast and serve on plate.

ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE

Rosemary Chicken with Orange-Maple Glaze image

Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.

Provided by LINDA W.

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup orange juice
½ cup dry white wine
½ cup maple syrup
2 teaspoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

Steps:

Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g

GUAVA-STUFFED CHICKEN WITH CARAMELIZED MANGO

Guava-Stuffed Chicken with Caramelized Mango image

Provided by Norma Shirley

Categories Chicken Garlic Marinate Sauté Cream Cheese Lemon Mango Spinach White Wine Summer Guava Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

3/4 cup olive oil
1/4 cup fresh lemon juice
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
2 tablespoons fresh thyme leaves
6 large skinless boneless chicken breast halves
3 ounces cream cheese, room temperature
2 tablespoons guava paste* (about 1 1/2 ounces)
2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed)
2 tablespoons canola oil
1/2 cup dry white wine
1/2 cup low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices

Steps:

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 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.

Tips:

To achieve the perfect balance of flavors, use ripe guavas that are slightly soft to the touch.
Rosemary is a key ingredient in this recipe, so make sure to use fresh rosemary sprigs for the best flavor.
If you don't have chicken breasts, you can substitute them with boneless, skinless chicken thighs.
To ensure that the chicken is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
Serve the glazed chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

This guava and rosemary glazed chicken is a delicious and easy-to-make dish that is perfect for any occasion. The sweet and savory glaze, made with fresh guavas and rosemary, perfectly complements the tender chicken breasts. Whether you're serving it for a weeknight dinner or a special occasion, this recipe is sure to impress your family and friends.