Caribbean Chicken and Pineapple Salsa

 

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

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

• 1 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.
• 2 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.
• 3 Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.