This intriguing entree features chicken breasts baked with a savory coating of Dijon mustard and finely crushed ginger snaps and then served with a delicious, spicy pineapple sauce.

Baked Spicy Pineapple Balinese Chicken

Balinese Chicken:

4 boneless, skinless chicken breast halves
3 tablespoons Dijon mustard
1/2 cup gingersnap crumbs

Spicy Pineapple Sauce:

1 tablespoon peanut oil

1 clove garlic, minced

1 red onion, chopped

1/4 cup seasoned rice vinegar

1 (8-ounce) can crushed pineapple, undrained

1/4 teaspoon allspice

1/4 teaspoon red pepper flakes

2 1/2 teaspoons Dijon mustard

2 tablespoons chopped fresh basil

1/4 cup diced red bell pepper

Red bell pepper strips for garnish (optional)
Basil sprigs for garnish (optional)

1. For Balinese Chicken: Between two sheets of plastic wrap, place chicken and gently pound to uniform thickness; brush with mustard.
2. In shallow dish, place gingersnap crumbs. Add chicken, 1 piece at a time, dredging to coat.
3. In non-stick sprayed shallow baking dish, place chicken and refrigerate 20 minutes.
4. Place chicken in 350°F (175°C) oven and bake about 20 minutes or until juices run clear and fork can be inserted in chicken with ease.
5. For Spicy Pineapple Sauce: In a saute pan heat oil to medium temperature. Add garlic and onion. Saute about 2 minutes. Stir in rice vinegar and crushed pineapple, juice included. Add the allspice, red pepper flakes and Dijon mustard. Heat, stirring, about 4 minutes or until bubbly and slightly thickened. In blender container, place pineapple mixture and puree until smooth; keep warm. Just before serving, stir in chopped basil and diced red bell pepper.
6. To Serve: On 4 individual plates, spoon 1/4 of Spicy Pineapple Sauce, and top each with a chicken breast half. Garnish with pepper strips and basil sprigs, if desired.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.