A tasty, spicy chicken recipe that you’ll make over and over again!
4 chicken breasts (single breasts, skinned and boned)
4 tablespoons Dijon mustard
250g (approx 8oz) crushed pineapple (including juice)
1 red capsicum/ pepper, diced
1 red onion, finely chopped
1 clove garlic, finely chopped
1/2 cup gingernut/ gingersnap biscuit crumbs
2 tablespoons fresh basil, roughly chopped
1 tablespoon peanut oil
1/4 cup seasoned rice vinegar
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes
Gently pound chicken to achieve uniform thickness.
Brush eash chicken breast with Dijon mustard.
In a lightly-greased baking dish, sprinkle all the biscuit crumbs.
Place chicken in the baking dish, ensuring each breast is well-coated in the biscuit crumbs.
Refrigerate chicken for half an hour.
Preheat oven to 350 degrees F.
Bake chicken for approximately 20 minutes.
In a frying pan, heat peanut oil.
Over a medium heat, add garlic and red onion, then saute for a couple of minutes.
Stir in rice vinegar and crushed pineapple & juice.
Add allspice, red pepper flakes and 3 teaspoons of Dijon mustard.
Heat for 3 or 4 minutes – stirring constantly – until mixture has thickened slightly.
Once thickened, puree with hand-held blender.
Stir in basil & red capsicum/ pepper.
Serve chicken on a bed of rice, pouring warm pineapple sauce over the top.