Ingredients

Chicken:
4 boneless, skinless chicken breast halves, pounded
3 tablespoons Dijon-style prepared mustard
1/2 cup gingersnap cookie crumbs

Spicy Pineapple Sauce:
1 tablespoon peanut oil
1 clove garlic, minced
1 medium red onion, chopped
1 (8-ounce) can crushed pineapple with juice
1/4 cup seasoned rice vinegar
2 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes
2 tablespoons finely chopped basil
1/4 cup diced red bell pepper
red pepper strips for garnish, optional
basil sprigs for garnish, optional

Directions

1. Prepare Chicken: Preheat oven to 350 degrees F and spray medium, shallow baking dish with cooking spray. 1. Prepare Chicken: Preheat oven to 350 degrees F and spray medium, shallow baking dish with cooking spray. 1. Prepare Chicken: Preheat oven to 350 degrees F and spray medium, shallow baking dish with cooking spray.
2. Brush chicken breasts with mustard. In shallow dish, place gingersnap cookie crumbs. Add chicken, 1 piece at a time, coating with crumbs. In shallow baking dish, place chicken and refrigerate 20 minutes. Place chicken in oven and bake until juices run clear and fork can be inserted in chicken with ease, about 20 minutes.
3. For Spicy Pineapple Sauce: In skillet, heat peanut oil to medium heat. Add garlic and red onion and saute about 2 minutes.
4. Stir in crushed pineapple with juice, rice vinegar, mustard, allspice and red pepper flakes. Heat, stirring constantly, until bubbly and slightly thickened, about 4 minutes.
5. In blender, place pineapple mixture and blend until smooth; keep warm. Just before serving, stir in basil and bell pepper.
6. On 4 individual plates, spoon 1/4 of Spicy Pineapple Sauce, and top each with a chicken breast half. Garnish if desired with pepper strips and basil sprigs.

The best way to pound chicken breasts is to place them between two sheets of plastic wrap and to gently pound them with a meat pounder or the bottom of a skillet to uniform thickness.

Baked Spicy Pineapple Chicken
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