This is a great recipe if you’re looking for something relatively healthy and easy to throw together. The coating ensures that the chicken comes out VERY moist, though next time I’ll add more chili sauce, as the spice factor wasn’t up to snuff for me. Served with herb-roasted potatoes and fresh green beans, this was a satisfying and simple weeknight meal. Thanks, Real Simple magazine!
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, about 12 to 15 minutes. Note: in my oven, 15 minutes was enough to cook the chicken through, but it didn’t give the coating a chance to brown and crisp. After the baking period, I broiled the meat on high for a few minutes on each side, and that did the trick.