This intriguing entree features chicken
breasts baked with a savory coating of Dijon mustard and finely
crushed ginger snaps and then served with a delicious, spicy
pineapple sauce.
Baked Spicy
Pineapple Balinese Chicken
4 boneless, skinless chicken
breast halves
3 tablespoons Dijon mustard
1/2 cup gingersnap crumbs
Spicy Pineapple Sauce (recipe follows)
Red bell pepper strips for garnish (optional)
Basil sprigs for garnish (optional)
Between two sheets of
plastic wrap, place chicken and gently pound to uniform thickness;
brush with mustard.
In shallow dish, place
gingersnap crumbs. Add chicken, 1 piece at a time, dredging to
coat.
In non-stick sprayed shallow
baking dish, place chicken and refrigerate 20 minutes.
Place chicken in 350*F
oven and bake about 20 minutes or until juices run clear and
fork can be inserted in chicken with ease.
On 4 individual plates,
spoon 1/4 of Spicy Pineapple Sauce, and top each with a chicken
breast half. Garnish with pepper strips and basil sprigs, if
desired.
Makes 4 servings.
Spicy Pineapple Sauce:
1 tablespoon peanut oil
1 clove garlic, minced
1 red onion, chopped
1/4 cup seasoned rice
vinegar
1 (8-ounce) can crushed
pineapple, undrained
1/4 teaspoon allspice
1/4 teaspoon red pepper
flakes
2 1/2 teaspoons Dijon
mustard
2 tablespoons chopped
fresh basil
1/4 cup diced red bell
pepper
In a saute pan heat oil
to medium temperature. Add garlic and onion. Saute about 2 minutes.
Stir in rice vinegar and crushed pineapple, juice included. Add
the allspice, red pepper flakes and Dijon mustard. Heat, stirring,
about 4 minutes or until bubbly and slightly thickened.
In blender container,
place pineapple mixture and puree until smooth; keep warm.
Just before serving, stir
in chopped basil and diced red bell pepper.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
