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Ingredientes
- 2 x skinless boneless chicken breasts Dijon mustard
- 1/2 c. gingersnap crumbs
- 1 x clove garlic chopped
- 1 sm red onion diced
- 1 Tbsp. peanut oil Saute/fry for 3 mins
- 1/4 c. seasoned rice vinegar
- 1 can crushed pineapple w/ juice (8 ounce)
- 1/4 tsp crushed red pepper
- 1/4 tsp grnd allspice
- 3 Tbsp. Dijon mustard
Direcciones
- Blend into a puree.
- Lb. chicken breasts (fat removed) between two layers of plastic wrap.
- Spread each breast w/ a thin layer of mustard, both sides. Then coat the chicken w/ gingersnap crumbs. Chill for 20 mins. Preheat oven at 350. Meanwhile make the salsa.
- Keep hot. Just before serving add in 1/4 c. diced red bell pepper & 2 Tablespoons minced fresh basil.
- Put the chicken in an ovenproof dish coated w/ non-stick spray and bake for 20-30 mins.
- Sliver a few slices of red pepper for garnish and add in 1 or possibly 2 whole basil leaves as an enhancement.
- When you serve, put a layer of the salsa on the plate, chicken on top, more salsa to the side, slivered red pepper and whole basil leaves as garnish.
- NOTES : Tonight I made a delicious chicken dinner for hubby & me (two servings). Can you imagine a recipe combining Dijon mustard & gingersnaps
- I served this w/ lowfat fettuccine parmesan, steamed asparagus and Caesar salad. It was greeeeeeeat!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 443g | |
| Calories 681 | |
| Calories from Fat 129 | 19% |
| Total Fat 14.7g | 18% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.03g | |
| Cholesterol 54mg | 18% |
| Sodium 1358mg | 57% |
| Potassium 915mg | 26% |
| Total Carbs 104.56g | 28% |
| Dietary Fiber 5.4g | 18% |
| Sugars 30.48g | 20% |
| Protein 31.1g | 50% |
