Yield: 4 Servings
|4||Chicken breast halves without skin|
|3 tablespoons||Dijon mustard|
|½ cup||Gingersnap cookies (crumbs)|
|1 medium||Red onion; chopped|
|1||Clove garlic; finely chopped|
|¼ cup||Rice wine vinegar|
|1 can||(8-oz) crushed pineapple in juice|
|¼ teaspoon||Ground allspice|
|¼ teaspoon||Crushed red-pepper flakes|
|2½ teaspoon||Dijon mustard|
|2 tablespoons||Finely chopped fresh basil|
|¼ cup||Sweet red peppers|
SPICY PINAPPLE SAUCE
Date: Sun, 25 Feb 1996 13:46:21 -0500 Recipe By: Mary Louise Lever
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. 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.
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