Caribbean Chicken and Pineapple Salsa for Salubrious Sunday the 11th

Now doesn't that look incredibly tasty?


Well, thats exactly what I was thinking when I chose this weeks Salubrious Sunday dinner.


btw...my oldest daughter wants me to start cooking salubriously 7 days a week.


mmmm...naaaaaaaaa. As fun as this is....and I have made some "promising" and even a couple of really good recipes, I don't think I'm ready for a commitment.


Once a week is just fine.


Of course my youngest child would be thrilled if I did.


Sir Sportsalot, well....he thinks he would be. Except...he still has a thing going on with Taco Bell. A gal just can't compete with that stuff 24/7...as much as she tries...those Nacho Bell Grandes are just too much.


Besides, you know places like that play dirty.


They have that one ingredient....MSG! (that shits addictive!)


Ok...enough of my b.s.

Caribbean Chicken
1 1/4 cups Fiber One cereal (really?)
2 teaspoons jerk seasoning
4 boneless, skinless chicken breast
1/2 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon red pepper sauce.


Preheat your oven to 400' F. Spray a shallow pan or cookie sheet with cooking spray.


You want the cereal to be crumbs....either use your food processor or put the cereal in a zip lock baggy and crush with a meat mallet or a rolling pin. Pour cereal into a shallow dish or bowl and mix in the jerk seasoing.


In another zip lock baggy, combine buttermilk, mustard and red sauce. Place chicken inside and smoosh around to evenly coat all the pieces. Then coat each piece with the cereal mixture.

I had started roasting some veggies that were seasoned with EVOO and jerk seasoning. Part way through the cooking process, I removed the veggies from the oven and scooted them to the edges of the pan....giving room for the chicken....

(man overboard!!!)

Bake for 14 - 16 minutes or until done.


Umm...waaaaaaaaay too much earthy Fiber One flavor. If I have to coat my meat with cereal, I think I'll stick with corn flakes.


And now .......

Pineapple Salsa
1 8oz can of crushed pineapple in juice, undrained
1/4 cup chopped red bell pepper
1/4 cup chopped apricots or papaya, if desired
1 tablespoon chipped fresh cilantro
1 teaspoon sugar
1 teaspoon lemon juice


I had some really good fresh pineapple that I squished with my fingers and used as "crushed".

I bought this mexican papaya....

And I was thinking....apricots OR papaya? Why not both?!! So both I did.


Combine all the salsa ingredients together and store in the fridge until ready to use.

Let me tell you something. This salsa totally saved the meal! Seriously, it was refreshing and full of cool, tropical flavors. If it wasn't for getting a mouthful of this with every bite I chicken, I probably would've dumped the chicken.

For todays leftover lunch....I scraped off all that "fiber" before reheating it. (I wonder how old the person who came up with this recipe is???)


I think if I used the corn flakes next time...this would really be a great dish!


Stats (yep...its a sports thing. I've been married to Sir Sportsalot waaaaay too long! LOL)
Oh...and these numbers do not include my roasted veggies
Calories: 300 (Calories from Fat: 50)
Total Fat: 6g (Saturated Fat 1.5g; Trans Fat 0g)
Cholesterol: 85mg
Sodium: 380
Total Carb: 28g