Today I was on the quest for a new chicken recipe. I get so tired of making the same ones OVER and OVER.....and I ended up finding several that seem both quick and easy...and ww friendly. Ended up deciding on Caribbean Chicken and Pineapple Salsa to try out first. I feel like I am always making mexican or italian type stuff so this was a good change in pace. AND, only 7 Points Plus points!! I heated a can of black beans and the cilantro lime Rotel together for our side. 10 points for the whole meal, and really filling!
It passed the husband test too. He said it reminded him of a Cafe Red Onion dish and after finishing it, said that was definitely going into the rotation! Success! I love when a new recipe works out! Thanks Betty Crocker!
1 1/4 c Fiber One original bran cereal
2 tsp jerk seasonings (dry)
4 boneless skinless chicken breasts
1/2 c buttermilk (I just used plain milk)
2 tsp dijon mustard
1.2 tsp red pepper sauce
Pineapple Salsa:
1 can (8oz) crushed pineapple in juice, undrained
1/4c chopped red bell pepper
1/4c chopped apricot
1/4c chopped cilantro
1 tsp sugar
1/2 lemon, squeezed
1. Heat oven to 400F. Spray cookie sheet with cooking spray. Place cereal in bag and finely crush or chop in food processor. Place cereal in shallow dish and mix with jerk seasoning.
2. In large plastic bag, place chicken, milk, mustard, and pepper sauce. Seal and shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.
3. Bake 15-20 minutes or until juice runs clear when center of thickest part is cut. Meanwhile, in small bowl, mix salsa ingredients. Cover, refrigerate until serving. Serve chicken with salsa.
It is very Delicious
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