Mango Fire Cheddar-Stuffed Chicken

Instructions

Mango Salsa:

1. Combine the salsa ingredients in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour.

Chicken:

1. Cut each chicken breast half with a sharp knife horizontally from the long side to within 1/4 inch of edge.
2. Combine the soy sauce, brown sugar, rice wine vinegar, sesame oil, honey, ginger and garlic in a bowl. Set aside 1/2 cup marinade. Cover and refrigerate. Pour remaining marinade into a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 1 hour or up to 6 hours, turning occasionally.
3. Grease grill grate. Heat grill to medium.
4. Remove chicken from marinade; pat dry with paper towels. Discard marinade. Lightly season chicken with pepper. Open chicken breast halves. Top half of each chicken breast with 1/2 cup cheddar. Fold chicken over filling; secure with toothpicks.
5. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Remove toothpicks. Keep warm.
6. Meanwhile, combine the water, cornstarch and reserved marinade in a small saucepan over medium heat until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
7. Serve chicken with brown rice and mango salsa. Drizzle with sauce. Garnish with basil.