Caribbean Chicken and Pineapple Salsa (Fiber One)

• 1 14 cups Fiber One cereal (original all-bran cereal)
• 2 teaspoons dry jerk rub
• 4 boneless skinless chicken breasts or 1 14 lbs boneless skinless chicken breasts
• 12 cup buttermilk
• 2 teaspoons Dijon mustard
• 12 teaspoon red pepper sauce
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 14 cup chopped red bell pepper
• 14 cup chopped apricots or 14 cup papaya, if desired
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon sugar
• 1 teaspoon lemon juice

1. Heat oven to 400F Spray cookie sheet with cooking spray.
2. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor).
3. Place cereal in shallow dish.
4. Stir in jerk seasoning.
5. In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce.
6. Seal bag; shake well.
7. Remove chicken from bag; coat with cereal mixture.
8. Place on cookie sheet.
9. Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170F).
10. Meanwhile, in small bowl, mix salsa ingredients.
11. Cover; refrigerate until serving.
12. Serve chicken with salsa.

fiber, rub, chicken breasts, buttermilk, mustard, red pepper, pineapple, red bell pepper, papaya, fresh cilantro, sugar, lemon juice

Taken from www.food.com/recipe/caribbean-chicken-and-pineapple-salsa-fiber-one-493610 (may not work)