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Caribbean Chicken and Pineapple Salsa
Caribbean Chicken and Pineapple Salsa
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Prep Time:
15 minutes
Total Time:
30 minutes
Spiced baked chicken with crunchy bran coating, topped with zesty fruit salsa - ready in 30 minutes!
Ingredients:
  • 1 1/4 cups Fiber One™ original bran cereal
  • 2 teaspoons jerk seasoning (dry)
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 cup buttermilk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon red pepper sauce
  • 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
Instructions:
  • Preheat oven to 400°F and lightly grease a cookie sheet. Crush cereal in a resealable plastic bag until fine, then transfer to a shallow dish and mix in jerk seasoning.
  • Place chicken, buttermilk, mustard, and pepper sauce in a large food-safe plastic bag. Seal the bag tightly and give it a good shake to coat the chicken. Remove the chicken from the bag and coat it with the cereal mixture before placing it on a cookie sheet.
  • Bake the chicken for 14 to 16 minutes or until the thickest part reaches 170°F and the juices run clear. While the chicken is baking, prepare the salsa by mixing the ingredients in a small bowl. Cover and refrigerate until ready to serve. Serve the chicken with the salsa on the side.

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