Caribbean Chicken And Pineapple Salsa

Prep Time:15 Mins | Total Time:29 Mins | Makes:4

Thirty minutes to dinner! Dijon and jerk seasoning jazz up baked chicken breasts while bran cereal adds crunch. A peppy fruit salsa makes a sassy topper.

Chicken

11/4 cups (300 mL) FIBRE 1* Original cereal, finely crushed

2 tsp (10 mL) jerk or Cajun seasoning (dry)

4 boneless, skinless chicken breasts

1/2 cup (125 mL) buttermilk or sour milk (see directions in tips section below)

2 tsp (10 mL) Dijon mustard

1/2 tsp (2 mL) red pepper sauce

Pineapple Salsa

1 cup (250 mL) crushed pineapple, undrained

1/4 cup (50 mL) chopped red pepper

1/4 cup (50 mL) chopped papaya, mango or apricot

1 tbsp (15 mL) chopped fresh cilantro

1 tsp (5 mL) sugar

1 tsp (5 mL) lemon juice

Heat oven to 400°F (200°C). Spray baking sheet with non-stick cooking spray.
Combine crushed cereal and jerk or Cajun seasoning in shallow dish.
Place chicken, buttermilk, mustard and pepper sauce in a large resealable food storage plastic bag. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on baking sheet.
Bake 14 to 16 minutes or until juice of chicken is clear when centre of thickest part is cut. Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.

Fibre 1* Crunchy Original

Time saver: Purchase a pineapple salsa at your supermarket, or experiment with other purchased salsa flavours.To make sour milk: Combine 1/2 cup (125 mL) milk with 2 tsp (10 mL) vinegar or lemon juice. Let stand 5 minutes.

1 Serving: Calories 300; ( Calories from Fat 50 ); Total Fat 6g ( Saturated Fat 1 1/2g , Trans Fat 0g ) ; Cholesterol 85mg; Sodium 380mg; Total Carbohydrate 28g ( Dietary Fiber 9g , Sugars 11g ); Protein 34g Percent Daily Value* : Vitamin A 15%; Vitamin C 25%; Calcium 10%; Iron 25%

*Percent Daily Values are based on a 2,000 calorie diet.