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  • Balinese Chicken With Pineapple Salsa

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    Balinese Chicken With Pineapple Salsa
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

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

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