Don sent me this recipe of the chicken sandwich they had in Puerto Vallarta. It looks super delicious, the combination of sweet pineapple and cheesy mozzarella, mmh mmh (damn milk allergies). OK, for everyone's enjoyment here it is.
Two chicken breasts (boneless)
1 cup shredded mozzarella cheese
1-8-oz. can of crushed pineapple with juice
½ cup slivered almonds
6 sandwich rolls or hamburger buns
Tabasco, hot pepper or buffalo sauce of your choice
Bake two boneless chicken breasts wrapped in foil to keep moist. Approx. 30 minutes at 350 degrees (F) until tender. Shred the breasts into a layer in a twelve inch frying pan.
Mix in the slivered almonds and set the heat to medium. Pour the crushed pineapple and juice into a bowl and blend in the hot sauce to taste. Note: you will probably add more sauce the next time. Pour the mixture into the chicken and stir together.
When the mixture is warm add one cup of mozzarella cheese and fold together until mixed and the cheese is melted. Remove from heat and allow to cool slightly so the cheese holds the mixture together.
Butter the buns and season with garlic salt and place in the oven to toast. Serve with a slice of tomato and a little Miracle Whip or mayo. Makes six servings. Leftover chicken is excellent in a tossed salad.