Crispy Caribbean Chicken and Pineapple Salsa

Ingredients:

Chicken:

1 1/4 cups Fiber One® original bran cereal

2 teaspoons jerk seasoning (dry)

4 boneless skinless chicken breasts (about 1 1/4 lb)

1/2 cup buttermilk

2 teaspoons Dijon mustard

1/2 teaspoon red pepper sauce

Pineapple Salsa:

1 can (8 oz) crushed pineapple in juice, undrained

1/4 cup chopped red bell pepper

1/4 cup chopped apricots or papaya, if desired

1 tablespoon chopped fresh cilantro

1 teaspoon sugar

1 teaspoon lemon juice

Directions:

Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.

In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.

Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.

Recipe shared from: http://www.bettycrocker.com/recipes/caribbean-chicken-and-pineapple-salsa/fc183bb5-2f5b-4f8f-bdb8-c4dbb60b7814