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Thursday, May 2, 2013

*SPECIAL* Use Or Lose: Spicy Mango Chicken Melts

Recently, a beloved coworker of mine moved on to bigger and better things.
She just happened to be a culinary genius and a personal inspiration.
She also just happened to leave a few things in the break room fridge and freezer!
It had been a while, and nobody claimed them, so the boss said I could have them. I decided that not only was I going to use them, I was going to use them together on a super special edition of Use It or Lose It!






Spicy Mango Chicken Melts
Makes 4 appetizers or 2 meals

2 raw boneless skinless chicken breasts
1/3 cup vinaigrette dressing, plus 1 tablespoon
1/2 cup chopped mango
1/4 cup chopped onion
1/4 cup chopped jalapeno
1/2 tsp sugar
1/4 tsp salt
2 cinnamon-raisin English muffins, split
2 Tbsp butter (optional)
4oz sharp cheddar cheese, sliced

First, marinade the chicken in the salad dressing for 1 hour, reserving 1 Tbsp for the salsa.
While the chicken is marinading, combine the mango, onion, jalapeno, sugar, salt, and 1 Tbsp salad dressing in a bowl. Cover and chill for 45-60 minutes.
Preheat the broiler for the cheesy cinnamuffins.
I recommend grilling the chicken, but you can bake it or pan-fry if you want to. Rest the cooked chicken while you broil the 4 muffin halves; you can butter the muffin halves before stacking 1oz of cheddar cheese on top if you like, or you can just use cheese. Broil for 3-4 minutes or until cheese is melty and a little bubbly.
Remove cheesy cinnamuffins from oven and plate them. Slice the cooked chicken breasts horizontally and place 1/2 breast on each muffin cut-side down. Top with your mango salsa and garnish with cilantro, parsley, or basil if desired.

Guys, I just gotta say, these came out amazing. If you make them, do it as written. Trust me. ;)