By Carmell Childs


¼ cup tart cherry preserves2 Tbsp real mayonnaise1 tsp Dijon mustard2 ¼ Tbsp bottled sweet cherry peppers, seeded and finely chopped (plus a few whole for garnish)4 thin strips smoked bacon; uncooked¼ cup granny smith apple, cored and finely chopped⅛ cup yellow onion, finely chopped½ cup chicken breast tenderloins, diced (about 2 small tenderloins)½ tsp Montreal steak seasoning1 ¼ cup shredded mozzarella3 sourdough English muffins, split and toasted until golden1 cup red leaf lettuce, sliced into thin shreds⅛ cup red onion, slivered into pieces


Preheat oven to high-broil. In a small dish add the preserves, mayonnaise, and dijon and mix until well combined. Stir in the cherry peppers, set aside. In a large skillet, over medium-high heat cook bacon until crispy. Set bacon aside, reserving ½-¾ tablespoon of drippings. In a separate medium skillet, heat drippings over medium-high. Add apples, yellow onions, chicken, and grill seasoning. Cook and stir mixture, just until chicken is no longer pink and remove from heat.

Place split, toasted, English muffins on a broil pan. Evenly spread 1 tablespoon cherry/pepper sauce over each half. Divide and spread the chicken mixture over the sauce. Crumble bacon and sprinkle desired amount over the chicken, then divide and sprinkle shredded cheese over the tops of each pizza. Broil 1½ to 2 minutes, or just until cheese is golden and bubbly. Serve each with a pinch of lettuce and a sprinkle of onions. Enjoy!

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Tags: Lunch, Chicken, Cherry

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