*One-half pound peeled, deveined medium shrimp can be substituted for chicken.
Preheat oven to 325°F. Arrange half of English muffin pieces on the bottom of a buttered 2-quart glass or porcelain casserole. Sprinkle jerk seasoning on chicken; toss to coat evenly. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until firm, 3 to 5 minutes. Spoon over muffins. Sprinkle with green onions, coconut and goat cheese. Top with remaining muffin pieces. Beat eggs, milk, red pepper seasoning and salt together until blended. Spoon mixture over muffins. Cover with plastic wrap; refrigerate several hours or overnight. When ready to bake, remove plastic. Bake 50 to 60 minutes, until puffy and brown. If necessary, cover with foil during the last 10 minutes of baking to prevent over-browning. Serve with Mango Salsa and tossed green salad.
Mango Salsa Makes 1 cup salsa
Ingredients
1
medium mango, peeled, pitted and finely chopped (1 cup)
1
red boiling onion, peeled, thinly sliced
1
tablespoon snipped fresh parsley or cilantro
1
teaspoon minced hot chili pepper* (such as serrano or jalapeño), seeded and deveined
1/4
teaspoon freshly grated lime peel
Salt and black pepper to taste
1
to 2 tablespoons lime juice, to taste
**Chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Combine all ingredients. Cover and refrigerate to blend flavors.
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