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

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)