So I am feeling under the weather but needed to tell you all about this easy recipe you can pretty much do in 30 minutes or less. I know that sound just ideal and music to the ears because sometimes we just need a quick recipe that we can run to… well here it is guys. Caribbean Chicken and Pineapple Salsa… how yummy does that sound!
Though when you makes this dish you may not be in the caribbean you sure will think you are. Enjoy! 🙂
Caribbean Chicken and Pineapple Salsa
From the Nest
1 1/4 cups Fiber One® cereal
2 teaspoons jerk seasoning (dry)
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon red pepper sauce
Pineapple Salsa
1 can (8 oz) crushed pineapple in juice, undrained
1/4 cup chopped red bell pepper
1/4 cup chopped apricots or papaya, if desired
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1 teaspoon lemon juice
Directions
Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.
In large resealable food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.
Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.
