Caribbean Chicken and Pineapple Salsa

Prep Time: 15 min
Start to Finish: 30 min
Makes: 4 servings
From eatbetteramerica.com

Chicken
1 1/4 cups Fiber One original bran cereal
2 teaspoons jerk seasoning (dry)
4 boneless, skinless chicken breast (about 1 1/4lb)
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

1. Heat oven to 400F. 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. Remover chicken from bag; coat with cereal mixture. Place on cookie sheet.

3. Bake 14 to 16 minutes or until the juice of chicken is clear when center of the thickest part is cut (170F). Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.

1 serving: 300 calories


I told Ryan to rate this from a 1 to 10, 1 being the worst and 10 the best. He gave it a 8 or 9. I thought it was about a 7, but he really enjoyed it. It was pretty good. I had forgot to get jerk seasoning (Walmart was out when I did my monthly shopping), so I used a Chipotle Pepper chicken mix that I had instead. It worked great. I also already had course grained mustard so I used that instead of using Dijon. This one was a keeper though, and we will use it again!