Esta es una exhibición prevé de cómo se va ver la receta de 'Balinese Chicken With Pineapple Salsa' imprimido.

Receta Balinese Chicken With Pineapple Salsa
by Global Cookbook

Balinese Chicken With Pineapple Salsa
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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

  1. Blend into a puree.
  2. Lb. chicken breasts (fat removed) between two layers of plastic wrap.
  3. 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.
  4. Keep hot. Just before serving add in 1/4 c. diced red bell pepper & 2 Tablespoons minced fresh basil.
  5. Put the chicken in an ovenproof dish coated w/ non-stick spray and bake for 20-30 mins.
  6. Sliver a few slices of red pepper for garnish and add in 1 or possibly 2 whole basil leaves as an enhancement.
  7. 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.
  8. NOTES : Tonight I made a delicious chicken dinner for hubby & me (two servings). Can you imagine a recipe combining Dijon mustard & gingersnaps
  9. I served this w/ lowfat fettuccine parmesan, steamed asparagus and Caesar salad. It was greeeeeeeat!