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Mango Habanero Stuffed Chicken

Prep Time
30

Cook Time
20

Difficulty
Moderate

Servings
4

Cuisine Type

Cheese Types

Recipe Description

Get ready to tantalize your taste buds with this delicious Mango Habanero Stuffed Chicken! This dish is the perfect blend of sweet and spicy and is filled with creamy Wood River Creamery Mango Habanero cheese and topped with a fresh, zesty mango salsa.

Ingredients

Mango Salsa:

  • 2 medium mangoes, pitted, cubed and peeled
  • 1 medium sweet red bell pepper, chopped
  • 1/2 cup orange marmalade
  • 2 green onions, thinly sliced
  • 2 tablespoons minced fresh basil
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Chicken:

  • 4 boneless skinless chicken breast halves (about 2 pounds)
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • Pepper
  • 8 ounces Wood River Creamery Mango Habanero cheese, shredded (2 cups)
  • 3 tablespoons cold water
  • 1 teaspoon cornstarch
  • Cooked brown rice
  • Fresh basil leaves

Preparation

Mango Salsa:

  • Mix all salsa ingredients in a large bowl.
  • Season with salt and pepper; refrigerate for 1 hour.

Chicken:

  • Slice each breast horizontally, leaving 1/4 inch uncut.
  • Mix soy sauce, brown sugar, vinegar, sesame oil, honey, ginger, and garlic.
  • Reserve 1/2 cup; refrigerate.
  • Marinate chicken in the remaining sauce for 1-6 hours.
  • Heat grill to medium; grease grate.
  • Pat chicken dry, discard marinade, and season with pepper.
  • Fill each breast with cheddar, fold, and secure with toothpicks.
  • Grill for 5-7 minutes per side until 165°F.
  • Tent with foil and rest for 10 minutes. Remove toothpicks.
  • Boil reserved marinade with water and cornstarch until thickened.
  • Serve chicken with brown rice, mango salsa, and sauce. Garnish with basil.

 

Recipe and Photo Courtesy of Dairy Farmers of Wisconsin

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