Recipe By : Mary Louise Lever
Serving Size : 4 Preparation Time :0:15
Categories : Poultry Quick And Easy Meals
Amount Measure Ingredient -- Preparation Method
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4 boneless chicken breast halves without skin,
approx ( 20 ounces )
3 tablespoons dijon mustard
1/2 cup gingersnap cookies (crumbs)
~*~*Spicy Pinapple Sauce*~*~
1 tablespoon oil
1 Medium red onion, chopped
1 clove garlic, finely chopped
1/4 cup rice wine vinegar
1 can (8 ou) crushed pineapple in juice
1/4 teaspoon ground allspice
1/4 teaspoon crushed red-pepper flakes
2 1/2 teaspoons dijon mustard
2 tablespoons finely chopped fresh basil
1/4 cup sweet red peppers
Coat 11X7X2-inch baking dish with nonstick cooking spray. Flatten chicken
between 2 sheets of plastic wrap to uniform thickness. Brush both sides
with mustard. Dredge in crumbs to coat both sides. Place in prepared
baking dish. Refrigerate 20 minutes to firm coating.
Heat oven to 350. Bake chicken, uncovered for 20 minutes or until no
longer pink in center.
Prepare sauce: heat oil in medium sized skillet over medium heat. Add
onion and garlic, saute for 2 minutes. Mix in vinegar, pinapple,
allspice, red-pepper flakes and mustard, cook, stirring for 4 minutes or
until bubbly and slightly thickened. Scrape mixture into blender or food
processor. Whirl until smooth puree. Pour back into skillet, keep warm.
Serving... Stir basil and sweet red pepper into sauce. Spoon sauce onto
each of 4 plates, top with chicken.
