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
Directions
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.
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By angel44_12748501
alhambra, Ca.
on February 15, 2012
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Guava is a fruit that is commonly found in Latin markets. I have not seen the guava jelly but have bought "Goya's" guava paste or (pasta de guayaba, which goes good spread on Cuban crackers accompanied with cheese and some Cuban or Puerto Rican coffee "cafe co leche" (expresso with lots of cream and sugar Goya makes a lot of products that are hard to find in a regular supermarket. I also use the fresh guava to make a guava smoothie "liquado de guayaba" I just put some guavas in the blender and add milk or cream and sugar to sweeten, then strain the seeds (it has a lot of seeds before serving.I have not tried this recipe, but it looks delicious, so I gave it the same rating that it already has.
By griselafaria
Orlando, 26
on October 30, 2011
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This recipe was very easy to follow. I used the GOYA GUAVA jelly instead of smuckers....instead of 1 garlic clove, I used 3-- (you can never go wrong with too much garlic. This recipe was DELICIOUS! The only thing I would say is that you can use more than 1/3 cup of Jelly if you want...Wait to make the spread after the chicken has cooked on the stove top! Tip: I also used a GOYA Mojo seasoning when I seasoned the chicken with salt and pepper...that gave it the extra flavor.
By erink913_12631102
Sharpsburg, 49
on July 14, 2011
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Finding the Guava jelly proved to be difficult so I substitued it with Apricot Pineapple jelly. Delicious and easy to make. Definitely an instant favorite. Next time I will hunt the Guava jelly down and make it with that to see if there is much difference.
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