Mango Chicken Sandwich on WKRG

'Mango Chicken Sandwich'

This will serve about 4 people.
1/2 pound of chicken breast cut into strips
1 tablespoon olive oil
1/4 teaspoon chipotle chile powder
1/4 teaspoon course black pepper
1/2 teaspoons salt
1/2 teaspoons onion powder
2 tablespoons grated lime zest
1/4 jalapeño, seeded and minced
1 clove minced garlic
1/4 cup chopped cilantro

Mix everything together in a ziplock bag. Shake to coat chicken and store in refrigerator for at least one hour.
Meanwhile, make the salsa.
1 Medium tomato, diced
1 small sweet onion, finely chopped
1 tablespoon fresh lime juice
1/8 teaspoon chipotle chile powder
1/4 teaspoon salt
1/4 teaspoon course black pepper
1 clove minced garlic
1/2 jalapeño, seeded and minced
2 tablespoons chopped cilantro

Set salsa aside. Cut up vegetables.
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 tablespoon olive oil
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
1 sweet onion, cut in strips

Combine and set vegetable aside.
Make aioli.
1/2 cup mayonnaise
2 tablespoons fresh lime juice
Combine and set aside.

Additional items needed: 1 loaf of french bread, 1 mango-peeled, seeded, and sliced. 4 slices of provolone.

1. Preheat skillet for medium-high heat. Preheat oven to 350 degrees.
2. Remove chicken from bag and sauté for 2-3 minutes. Add vegetables and cook until chicken is no longer pink in the center. Around 5-10 minutes.
3. Remove chicken and vegetables from heat.
4. Slice french bread into 4 equal portions and slice in half. Spread each side with aioli.
5. Add chicken/vegetables to open side. Top other side with cheese. Put into the oven until cheese is melted. About 2-4 minutes.
6. Remove from oven and add salsa and mango slices to the sandwich.
7. Enjoy!