Recipe#25100

Title: Baked Spicy Pineapple Balinese Chicken

From:CookieTstr@aol.com
Date: Sun, 25 Feb 1996 13:46:21 -0500 

4      boneless      chicken breast halves without skin,
                        approx ( 20 ounces )
   3      tablespoons   dijon mustard
     1/2  cup           gingersnap cookies (crumbs)
                        ~*~*Spicy Pinapple Sauce*~*~
   1      tablespoon    oil
   1      Medium        red onion, chopped
   1      clove         garlic, finely chopped
     1/4  cup           rice wine vinegar
   1      can (8 ou)    crushed pineapple in juice
     1/4  teaspoon      ground allspice
     1/4  teaspoon      crushed red-pepper flakes
   2 1/2  teaspoons     dijon mustard
   2      tablespoons   finely chopped fresh basil
     1/4  cup           sweet red peppers
Coat 11X7X2-inch 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, red-pepper 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.