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
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Steps
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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Purchase a pineapple salsa at your supermarket, or experiment with other purchased salsa flavors.
Steamed asparagus or broccoli makes a delicious and healthful side for this chicken dish.
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