The sensational version of this dish is pretty labour intensive. This version is mush faster as you don't need to make the rice cakes. The thing about this chicken marinade though is that you can use it when you are barbecuing chicken, or grilling. Add a salad or starch and you have dinner. The other thing to bear in mind is that you can adjust the level of spice in this dish to suit you and your guests. I have included one scotch bonnet pepper, but you can add as many is you like, just factor in that they are hot, very hot and make sure that when you are cutting them you use gloves or scrub your hands afterward. I have a recurring nightmare about an occasion where I inadvertently rubbed my eyes after cutting one.
500 g chicken breast 2 tablespoons mango chutney 1 tablespoon finely chopped basil 40 Melba toasts
Method
Combine all the marinade ingredients and marinade the chicken for at least a hour, or overnight. Grill the chicken until just done. Shred the cooked chicken and combine with the mango chutney and basil. Top melba toast with a little of the chicken mixture and serve.