4 boneless, skinless chicken breast halves
3 tablespoons Dijon mustard
1/2 cup gingersnap crumbs
Spicy Pineapple Sauce (recipe follows)
Red bell pepper strips
Basil sprigs
1. Between two sheets of plastic wrap, place chicken and gently pound to uniform thickness; brush with mustard.
2. In shallow dish, place gingersnap crumbs. Add chicken, 1 piece at a time, dredging to coat.
3. In non-stick sprayed shallow baking dish, place chicken and refrigerate 20 minutes.
4. Place chicken in 350 F degree oven and bake about 20 minutes or until juices run clear and fork can be inserted with ease.
5. On 4 individual plates, spoon 1/4 of Spicy Pineapple Sauce, and top each with a chicken breast half.
6. Garnish with pepper strips and basil sprigs.
Yield: 4 servings
Spicy Pineapple Sauce:
1. In fry pan, place 1 tablespoon peanut oil and heat to medium temperature. Add 1 minced garlic clove and 1 red onion, chopped. Saute about 2 minutes.
2. Stir in 1/4 cup seasoned rice vinegar and 1 can (8oz) crushed pineapple, juice included.
3. Add 1/4 teaspoon allspice, 1/4 red pepper flakes and 2 1/2 teaspoons Dijon mustard. Heat, stirring, about 4 minutes or until bubbly and slightly thickened.
4. In blender container, place pineapple mixture and puree until smooth; keep warm.
5. Just before serving, stir in 2 tablespoons finely chopped basil and 1/4 cup diced red bell pepper.
Courtesy of National Chicken Council