Type what you have

Ingredients

• ✓ mango jam
• avocado
• lemon juice
• red onion
• salt
• black pepper
• butter
• canola oil
• dijon mustard
• white bread
• monterey jack cheese

Instructions

1. 1 Halve the avocado and remove the pit. Score the flesh on each half in a criss-cross pattern. Carefully scoop the cubes into a bowl with a spoon.
2. 2 Place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds.
3. 3 Gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper.
4. 4 Mix the butter-canola blend and Dijon mustard together in another bowl; stir until smooth. Spread mixture evenly on one side of the bread. Turn slices over onto a cutting board.
5. 5 Lay the cheese on the unbuttered sides of the bread. Divide the avocado mixture on top of the cheese and spread evenly. Gently top with slice of bread, butter side up.
6. 6 Heat a non-stick skillet on medium-high heat. Place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. Cut in half diagonally and serve.

By Avocados from Mexico

Ingredients

• ✓ mango jam
• chicken breast
• all-purpose flour
• egg
• water
• bread crumb
• mango
• cream cheese
• heavy cream
• vegetable oil
• shallot
• sea salt

Instructions

1. 1 Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness.
2. 2 Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate.
3. 3 Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate.
4. 4 Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up.
5. 5 Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side.
6. 6 Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.

By katyee