Monday's recipe (7/23/12) - Aimee Fortney's peach mango habanero - WSMV Channel 4

Monday's recipe (7/23/12) - Aimee Fortney's peach mango habanero chicken sandwich

Peachesand mango are just meant to go together, and when you add it to chicken, theresult is pretty darned good!  This is an easy dinner to prepare after along, hot day, and is a great sandwich to enjoy on a picnic!  Thepeach-mango marinade is delicious and gives the chicken a fabulous, caramelizedglaze!  

2 peaches, peeled
1 mango, peeled
1 habanero pepper, finely diced
1/2 small red onion, diced
1/2 cup cilantro, chopped
3 boneless, skinless chicken breasts cut into long strips
Cabot Greek yogurt (about 4 Tablespoons, total, for spreading)
1 cup fresh spinach
Cabot Hot Habanero Cheddar Cheese* sliced for topping chicken (this Hot Habanero is very spicy.  If you do not care for extra-spicy, use the Pepper Jack)
1 loaf of 5 Grain bread
1 peach, sliced
Cooking spray

In ablender, blend peaches and mango to make a puree.  Pour mixture into agallon size, zip top freezer bag, using a spatula to scrape all of pureemixture into the bag.  Add chicken strips, habanero pepper (if serving tochildren, you might want to omit the habanero pepper) cilantro and red onion tobag.  Seal top of bag and allow mixture to marinate in the refrigeratorovernight (or all day).  Preheat non-stick skillet to medium-high heat. To cook, remove chicken from bag with tongs and discard mixture. Lightly spray skillet with cooking spray then add chicken.  Cook forabout 6 to 8 minutes, turning twice; or until the chicken is cooked all the waythrough.  Just before removing chicken from heat, add hot cheese slices tothe top of chicken to help cheese melt.  Spread Greek yogurt on bread,then add slices of peach, spinach and hot chicken.  Wrap in parchmentpaper for a picnic and enjoy!

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