Caribbean Brunch Strata

- 6 Bays English Muffins, halved, split
- 1 tablespoon Caribbean jerk seasoning (sweet and spicy)
- 1 whole boneless, skinless chicken breast (about 8 oz.), cut into 1/2-inch pieces [note: 1/2 pound peeled, deveined medium shrimp may be substituted for chicken.]
- 1 tablespoon oil
- 1/4 cup sliced green onions with tops
- 3 tablespoons flaked or shredded coconut
- 4 ounces mild goat cheese, crumbled
- 6 eggs
- 3-3/4 cups milk
- 1/4-1/2 teaspoon liquid red pepper seasoning
- 1/2 teaspoon salt
- Mango Salsa [recipe follows]

Preheat oven to 325°. Arrange half of English muffin pieces on the bottom of a buttered 2-quart glass of porcelain casserole. Sprinkle jerk seasoning on chicken and 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. Ladle mixture over muffins. Cover with plastic wrap and refrigerate several hours or overnight. When ready to bake, remove plastic cover. Bake 50 to 60 minutes, until puffy and brown. If necessary, cover with foil the last 10 minutes of baking to prevent over-browning. Serve with Mango Salsa and tossed green salad.

Serves 4

- 1 medium mango, peeled, pitted and finely chopped (1 cup)
- 1 red boiling onion, peeled, thinly sliced
- 1 tablespoon snipped parsley or cilantro
- 1 teaspoon minced hot chili pepper (such as serrano or jalapeño), seeded and deveined
- 1/4 teaspoon grated lime rind
- salt and pepper to taste
- 1-2 tablespoons lime juice, to taste

Combine all ingredients. Cover and refrigerate to blend flavors.

Makes 1 cup