Balinese Chicken With Pineapple Salsa Recipe

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Servings: 1


Cost per recipe $3.28 view details
  • 2 x skinless boneless chicken breasts Dijon mustard
  • 1/2 c. gingersnap crumbs
  • 1 x clove garlic chopped
  • 1 sm red onion diced
  • 1 Tbsp. peanut oil Saute/fry for 3 mins
  • 1/4 c. seasoned rice vinegar
  • 1 can crushed pineapple w/ juice (8 ounce)
  • 1/4 tsp crushed red pepper
  • 1/4 tsp grnd allspice
  • 3 Tbsp. Dijon mustard


  1. Blend into a puree.
  2. Lb. chicken breasts (fat removed) between two layers of plastic wrap.
  3. Spread each breast w/ a thin layer of mustard, both sides. Then coat the chicken w/ gingersnap crumbs. Chill for 20 mins. Preheat oven at 350. Meanwhile make the salsa.
  4. Keep hot. Just before serving add in 1/4 c. diced red bell pepper & 2 Tablespoons minced fresh basil.
  5. Put the chicken in an ovenproof dish coated w/ non-stick spray and bake for 20-30 mins.
  6. Sliver a few slices of red pepper for garnish and add in 1 or possibly 2 whole basil leaves as an enhancement.
  7. When you serve, put a layer of the salsa on the plate, chicken on top, more salsa to the side, slivered red pepper and whole basil leaves as garnish.
  8. NOTES : Tonight I made a delicious chicken dinner for hubby & me (two servings). Can you imagine a recipe combining Dijon mustard & gingersnaps
  9. I served this w/ lowfat fettuccine parmesan, steamed asparagus and Caesar salad. It was greeeeeeeat!


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 443g
Calories 681  
Calories from Fat 129 19%
Total Fat 14.7g 18%
Saturated Fat 3.33g 13%
Trans Fat 0.03g  
Cholesterol 54mg 18%
Sodium 1358mg 57%
Potassium 915mg 26%
Total Carbs 104.56g 28%
Dietary Fiber 5.4g 18%
Sugars 30.48g 20%
Protein 31.1g 50%
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