Recipe By : Mary Louise Lever
Serving Size : 4 Preparation Time :0:15
Categories : Poultry Quick And Easy Meals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breast halves (20 oz) --
- boneless, skinless
3 tb Dijon mustard
1/2 c Gingersnap cookies -- crumbs
Spicy Pineapple Sauce:
1 tb Oil
1 md Red onion -- chopped
1 cl Garlic -- finely chopped
1/4 c Rice wine vinegar
8 oz Can crushed pineapple in juice
1/4 ts Ground allspice
1/4 ts Crushed red pepper flakes
2 1/2 ts Dijon mustard
2 tb Fresh basil -- finely chopped
1/4 c Sweet red peppers
Coat 11x7x2" baking dish with non-stick 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°F. Bake chicken, uncovered for 20 minutes or until
no longer pink in center.
Sauce:
Heat oil in medium sized skillet over medium heat. Add onion and
garlic, saute for 2 minutes. Mix in vinegar, pineapple, 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.
