1 tablespoon chili-garlic sauce (found in the international aisle of most supermarkets)
3 tablespoons pineapple juice
4 6-ounce boneless, skinless chicken breasts
3/4 cup bread crumbs
3 tablespoons canola oil
How to Make It
Heat oven to 450° F.
In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat.
In a separate bowl, combine the bread crumbs, 1/2 teaspoon salt, and the oil. Working with 1 piece at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with the remaining breasts. Bake until cooked through, 12 to 15 minutes.
i skipped the oil altogether. i marinated the chicken in the chili garlic sauce (one tablespoon was plently fiery for me) and pineapple juice for about 10 minutes and then just dredged in the breadcrumbs (although i'm sure panko would be tastier). took about 20 minutes.
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