Caribbean Chicken with Pineapple Salsa

 Thirty minutes to dinner! Dijon and jerk seasoning jazz up baked chicken breasts while bran cereal adds crunch. A peppy fruit salsa makes a sassy topper.

Caribbean Chicken with Pineapple Salsa

 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.  Serves 4.