Here’s a recipe from the “Fake It, Don’t Make It” feature in Real Simple magazine.
Fiery Fried Chicken
Yield: 4 servings
1 tablespoon chili-garlic sauce (found in the international aisle of most supermarkets)
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3 tablespoons pineapple juice
4 6-ounce boneless, skinless chicken breasts
3/4 cup bread crumbs
3 tablespoons canola oil
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.