Photo by General Mills Photography
Today's recipe of the day is like a mini vacay for dinner! This Caribbean Chicken and Pineapple Salsa from Pillsbury Fast and Healthy Cookbook is all kinds of delicious and a nice step away from your same ol' chicken dinner. Plus, it's quick and good for you. So what's the problem?
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
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
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.
1 Serving: Calories 300 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 85mg; Sodium 380mg; Total Carbohydrate 28g (Dietary Fiber 9g). % Daily Value: Vitamin A 15%; Vitamin C 20%; Calcium 10%; Iron 25% Exchanges: 1 Starch, 1 Other Carbohydrate, 4 Very Lean Meat, 1⁄2 Fat. Carbohydrate Choices: 2.
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