- January 2, 2009 at 12:32 am #268553
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
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.
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