Caribbean Chicken with Pineapple Salsa

Caribbean Chicken with Pineapple Salsa

1/2 cup cornflakes crumbs
1/2 cub whole wheat brand
1 tbsp jerk seasoning (dry)
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tbsp Dijon mustard
2-4 tsp red pepper sauce (I used Franks)
Pineapple Salsa
1 can (14 oz) crushed pineapple in juice, undrained
1/2 cup chopped red bell pepper
2 tsps sugar
2 tsps lemon juice

Preparation

Heat oven to 375°F. Spray baking sheet with non stick cooking spray.

In a bowl put in crumbs and bran. Add jerk seasoning and mix.

In another bowl add dijon and hot sauce (I also added a splash of water). Toss chicken in wet mixture then transfer to dry. Place on cookie sheet.
Bake 45-50 minutes, or until not long pink in the center.

Meanwhile, mix salsa ingredients. Cover and refrigerate until you are ready to serve.

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Randa Derkson

I believe that the kitchen is the heart of the home. Whether it’s discussing your day, sharing the highlights of your trip, or just having quality time with a loved one; lives are brought together at the kitchen table.

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