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Ingredientes
- 4 x Chicken breast halves without skin
- 3 Tbsp. Dijon mustard
- 1/2 c. Gingersnap cookies (crumbs)
- 1 Tbsp. Oil
- 1 med Red onion, minced
- 1 x Clove garlic, finely minced
- 1/4 c. Rice wine vinegar
- 1 can (8-ounce) crushed pineapple in juice
- 1/4 tsp Grnd allspice
- 1/4 tsp Crushed red-pepper flakes
- 2 1/2 tsp Dijon mustard
- 2 Tbsp. Finely minced fresh basil
- 1/4 c. Sweet red peppers
Direcciones
- 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. Chill 20 min to hard coating.
- Heat oven to 350. Bake chicken, uncovered for 20 min or possibly till no longer pink in center.
- Prepare sauce: heat oil in medium sized skillet over medium heat. Add in onion and garlic, saute/fry for 2 min. Fold in vinegar, pinapple, allspice, red-pepper flakes and mustard, cook, stirring for 4 min or possibly till bubbly and slightly thickened. Scrape mix into blender or possibly food processor.
- Whirl till smooth puree. Pour back into skillet, keep hot.
- Serving... Stir basil and sweet red pepper into sauce. Spoon sauce onto each of 4 plates, top with chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 418 | |
| Calories from Fat 177 | 42% |
| Total Fat 19.81g | 25% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.26g | |
| Cholesterol 89mg | 30% |
| Sodium 448mg | 19% |
| Potassium 496mg | 14% |
| Total Carbs 26.67g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.83g | 5% |
| Protein 31.7g | 51% |
