- Servings : 6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Submitted by Matt Jackson
(West Covina Fire Department)
- 4 cans of 12.5 oz of premium chunk chicken breast in water
- 4.25 oz can chopped olives
- 2 cups shredded pepper jack cheese
- Stock of green onion
- Package of English muffins
- 1 small can of chipotle peppers
Ok, this meal can actually be made with either tuna or chicken. I’m not a huge fish eater so I vote chicken.
First thing you’ll want to do is open each can of chicken and drain the water. Put the chicken in a bowl and separate it a little bit more with a fork.
Chop up your green onion and add to the chicken. Add your olives and shredded cheese. If you prefer a little spicy, you can add the chipotle pepper but be warned, these are pretty spicy. When I add the pepper, I only use one out of the can. I chop it up and mix into the chicken.
Finally, mix in the mayonnaise to preferred consistency.
Next, toast each of the English muffins.
Take a generous scoop of chicken mixture and put on top of a toasted English muffin half.
Place all of the chicken boats onto a cookie sheet and bake at 300 degrees for 10-15 minutes.
This makes an easy and fun lunch recipe. Enjoy!!