Peppered Chicken with Pineapple Salsa
4 boneless, skinless chicken breasts (about 5 ounces each)
1/4 teaspoon salt
1/4 cup coarse ground Dijon Mustard
1 tablespoon olive oil
2 teaspoons brown sugar
1/4 teaspoon each coarse ground black pepper, white pepper, red pepper
nonstick cooking spray
4 cups mixed salad greens
Pineapple Salsa: recipe follows.
Sprinkle salt over chicken; set aside. In a small bowl, whisk together mustard, oil, brown sugar, and peppers; set aside. Spray shallow baking pan with cooking spray. Arrange chicken in pan; spread ¼ of mustard mixture over top of each chicken portion. Bake in 375º F oven 30 minutes or until chicken is fork tender. Let rest 5 minutes. Slice across grain in ¼” slices. On each of four plates place ¼ of salad greens. Arrange chicken slices over greens; top with 3 tablespoons Pineapple Salsa. Pass remaining salsa.
Pineapple Salsa: In bowl, mix together 1 cup diced fresh pineapple*; 1/2 cup diced red pepper; 2 tablespoons minced jalapeno pepper; 3 tablespoons rice vinegar**; 1 tablespoon chopped cilantro, and 2 teaspoons brown sugar. Cover and refrigerate 30 minutes. Makes about 1 3/4 cups.
* Fresh pineapple is available in the produce section in convenient forms such as peeled and cored or packaged chunks.
** Another white vinegar may be substituted but flavor will be stronger with rice vinegar.
Nutritional Information:Servings: 4
Protein: 28 g
Total Fat: 4.9 g
Saturated Fat: .9 g
Cholesterol: 68 mg
Sodium: 596 mg
Carbohydrates: 13 g