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

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