Baked Spicy Pineapple Balinese Chicken
This intriguing entrée features chicken breasts baked with a savory coating of Dijon mustard and finely crushed gingersnaps and served with a spicy pineapple sauce.
4 boneless, skinless chicken breast halves
3 tablespoons Dijon mustard
1/2 cup gingersnap crumbs
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
Red bell pepper strips for garnish (optional)
Basil sprigs for garnish (optional)
- For Balinese Chicken: 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 (175°C) oven and bake about 20 minutes or until juices run clear and fork can be inserted in chicken with ease.
- For Spicy Pineapple Sauce: In a sauté pan heat oil to medium temperature. Add garlic and onion. Sauté 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 purée until smooth; keep warm. Just before serving, stir in chopped basil and diced red bell pepper.
- To Serve: 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.
Recipe provided courtesy of the National Chicken Council. Used with permission.