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Categories:Viewed: 25 - Published at: 10 months ago
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
Method
- 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.
