Balinese Chicken With Pineapple Salsa Recipe
- 2 x skinless boneless chicken breasts Dijon mustard
- 1/2 c. gingersnap crumbs
- 1 x clove garlic chopped
- 1 sm red onion diced
- 1 Tbsp. peanut oil Saute/fry for 3 mins
- 1/4 c. seasoned rice vinegar
- 1 can crushed pineapple w/ juice (8 ounce)
- 1/4 tsp crushed red pepper
- 1/4 tsp grnd allspice
- 3 Tbsp. Dijon mustard
- Blend into a puree.
- Lb.
- chicken breasts (fat removed) between two layers of plastic wrap.
- Spread each breast w/ a thin layer of mustard, both sides.
- Then coat the chicken w/ gingersnap crumbs.
- Chill for 20 mins.
- Preheat oven at 350.
- Meanwhile make the salsa.
- Keep hot.
- Just before serving add in 1/4 c. diced red bell pepper & 2 Tablespoons minced fresh basil.
- Put the chicken in an ovenproof dish coated w/ non-stick spray and bake for 20-30 mins.
- Sliver a few slices of red pepper for garnish and add in 1 or possibly 2 whole basil leaves as an enhancement.
- When you serve, put a layer of the salsa on the plate, chicken on top, more salsa to the side, slivered red pepper and whole basil leaves as garnish.
- NOTES : Tonight I made a delicious chicken dinner for hubby & me (two servings).
- Can you imagine a recipe combining Dijon mustard & gingersnaps
- I served this w/ lowfat fettuccine parmesan, steamed asparagus and Caesar salad.
- It was greeeeeeeat!
chicken breasts, gingersnap crumbs, clove garlic, red onion, peanut oil saute, rice vinegar, pineapple w juice, red pepper, allspice, mustard
Taken from cookeatshare.com/recipes/balinese-chicken-with-pineapple-salsa-76230 (may not work)