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Baked Spicy Pineapple Balinese ChickenIngredients4 boneless chicken breast halves without skin, approx ( 20 ounces )
3 tablespoons dijon mustard
1/2 cup gingersnap cookies (crumbs)
Spicy Pinapple Sauce:
1 tablespoon oil
1 Medium red onion, chopped
1 clove garlic, finely chopped
1/4 cup rice wine vinegar
1 can (8 ou) crushed pineapple in juice
1/4 teaspoon ground allspice
1/4 teaspoon crushed red-pepper flakes
2 1/2 teaspoons dijon mustard
2 tablespoons finely chopped fresh basil
1/4 cup sweet red peppersPreparation
- Coat 11*7*2-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. Refrigerate 20 minutes to firm coating.
- Heat oven to 350. Bake chicken, uncovered for 20 minutes or until no longer pink in center.
- Prepare sauce:
- heat oil in medium sized skillet over medium heat.
- Add onion and garlic, saute for 2 minutes.
- Mix in vinegar, pinapple, allspice, red-pepper flakes and mustard, cook, stirring for 4 minutes or until bubbly and slightly thickened.
- Scrape mixture into blender or food processor.
- Whirl until smooth puree.
- Pour back into skillet, keep warm.
- Serving. Stir basil and sweet red pepper into sauce. Spoon sauce onto each of 4 plates, top with chicken.
ServingServes 4 people
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