Cubano Chicken with Mustard Sauce and Hot Mangos and Peppers

For the Marinade:
1/4 c. lime juice
1/3 c. olive oil
2 Tbsp. honey
1 Tbsp. red onion, minced
1 tsp. garlic, minced
1 tsp. kosher salt
4 boneless chicken breasts

For the Chicken & Sauce:
4 pieces of thinly sliced ham
1/2 c. grated Swiss cheese (I can't eat Swiss so I used extra sharp cheddar cheese)
1/4 c. milk
3 Tbsp. mustard
2 Tbsp. mayonnaise
1 Tbsp. dill pickle relish
4 slices of french bread
2 Tbsp. olive oil

For the hot mangos and peppers:
2 mangos, peeled and halved
1 each red, yellow and green peppers, halved, stemmed and seeded

For the marinade:
Whisk together lime juice, 1/3 c. oil, honey, onion, garlic, and 1 tsp. salt in a bowl. Set aside marinade reserving half for hot mangos and peppers.

For chicken:
Pound Chicken to 1/2 inch thickness. Place chicken in bowl and cover with half the marinade. Refrigerate for 15 min.
Preheat grill.
Grill chicken, for 4 min. Flip chicken and top all chicken with piece of ham and cheese. Grill for 4 more minutes so chicken is cooked through.

For sauce:
Whisk together milk, mustard, mayo, and pickle relish for sauce. Cook over low heat while chicken grills.

For hot mangos and peppers:
Toss mangos with reserved marinade. Place on grill and cook until softened and have grill marks.
Remove from grill when cooked and slice to eat with chicken.

Makes 4. Total time 30 min.

Verdict:
I really liked this. A lot. I think the extra sharp cheddar was a good trade off for the Swiss. I made some rice to go along with this which I think was a good mix. The peppers and mangos were good. I don't necessarily think that you have to grill them although it did add a good smoky flavor. This mustard sauce is alright but I would just pass on it. Blake quickly put the left overs in a Tupperware to take to work the next day. Laney ate a lot of the chicken and Gavin liked the mangos and rice.

Picture and recipe from Cuisine at Home grilling