11/4 cups (300 mL) FIBRE 1* Original cereal, finely crushed
2 tsp (10 mL) jerk or Cajun seasoning (dry)
4 boneless, skinless chicken breasts
1/2 cup (125 mL) buttermilk or sour milk (see directions in tips section below)
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) red pepper sauce
1 cup (250 mL) crushed pineapple, undrained
1/4 cup (50 mL) chopped red pepper
1/4 cup (50 mL) chopped papaya, mango or apricot
1 tbsp (15 mL) chopped fresh cilantro
1 tsp (5 mL) sugar
1 tsp (5 mL) lemon juice
YIELD 4 servings
Heat oven to 400°F (200°C). Spray baking sheet with non-stick cooking spray.
Combine crushed cereal and jerk or Cajun seasoning in shallow dish.
Place chicken, buttermilk, mustard and pepper sauce in a large resealable food storage plastic bag. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on baking sheet.
Bake 14 to 16 minutes or until juice of chicken is clear when centre of thickest part is cut. Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.