Caribbean Chicken and Pineapple Salsa (Fiber One) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Ingredients:
1 1/4 cups fiber one cereal (original all-bran cereal) |
2 teaspoons dry jerk rub |
4 boneless skinless chicken breasts or 1 1/4 lbs boneless skinless chicken breasts |
1/2 cup buttermilk |
2 teaspoons dijon mustard |
1/2 teaspoon red pepper sauce |
1 (8 ounce) can crushed pineapple in juice, undrained |
1/4 cup chopped red bell pepper |
1/4 cup chopped apricots or 1/4 cup papaya, if desired |
1 tablespoon chopped fresh cilantro |
1 teaspoon sugar |
1 teaspoon lemon juice |
Directions:
1. 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.
2. In large 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.
3. Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.
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