Balinese Chicken With Pineapple Salsa Recipe

  1. Blend into a puree.
  2. Lb.
  3. chicken breasts (fat removed) between two layers of plastic wrap.
  4. Spread each breast w/ a thin layer of mustard, both sides.
  5. Then coat the chicken w/ gingersnap crumbs.
  6. Chill for 20 mins.
  7. Preheat oven at 350.
  8. Meanwhile make the salsa.
  9. Keep hot.
  10. Just before serving add in 1/4 c. diced red bell pepper & 2 Tablespoons minced fresh basil.
  11. Put the chicken in an ovenproof dish coated w/ non-stick spray and bake for 20-30 mins.
  12. Sliver a few slices of red pepper for garnish and add in 1 or possibly 2 whole basil leaves as an enhancement.
  13. 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.
  14. NOTES : Tonight I made a delicious chicken dinner for hubby & me (two servings).
  15. Can you imagine a recipe combining Dijon mustard & gingersnaps
  16. I served this w/ lowfat fettuccine parmesan, steamed asparagus and Caesar salad.
  17. 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)

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