Recipe - Baked Spicy Pineapple Balinese Chicken

4 Chicken breast halves
without skin
3 tablespoon Dijon mustard
One half cup Gingersnap cookies (crumbs)

SPICY PINAPPLE SAUCE
1 tablespoon Oil
1 md Red onion; chopped
1 Clove garlic; finely chopped
One fourth cup Rice wine vinegar
1 cn (8oz) crushed pineapple in
juice
One fourth teaspoon Ground allspice
One fourth teaspoon Crushed redpepper flakes
2 One half teaspoon Dijon mustard
2 tablespoon Finely chopped fresh basil
One fourth cup Sweet red peppers

From: CookieTstr@aol.com

Date: Sun, 25 Feb 1996 13:46:21 0500

Recipe By: Mary Louise Lever
Coat 11X7X2inch baking dish with nonstick cooking spray. Flatten chicken
between 2 sheets of plastic wrap to uniform thickness. Brush both sides
with mustard. Dredge in crumbs to coat both sides. Place in prepared baking
dish. Refrigerate 20 minutes to firm coating.

Heat oven to 350. Bake chicken, uncovered for 20 minutes or until no
longer pink in center.

Prepare sauce: heat oil in medium sized skillet over medium heat. Add
onion and garlic, saute for 2 minutes. Mix in vinegar, pinapple, allspice,
redpepper flakes and mustard, cook, stirring for 4 minutes or until bubbly
and slightly thickened. Scrape mixture into blender or food processor.
Whirl until smooth puree. Pour back into skillet, keep warm.

Serving... Stir basil and sweet red pepper into sauce. Spoon sauce onto
each of 4 plates, top with chicken.

MCRECIPE@MASTERCOOK.COM

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