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1 Tbsp chili-garlic sauce (grocery store, international aisle)
3 Tbsp pineapple juice
4 6-oz boneless, skinless chicken breasts
3/4 Cup bread crumbs
3 Tbsp canola oil
Salt
Heat oven to 450 degrees. 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 breadcrumbs, oil, and 1/2 teaspoon salt. One piece at a time, coat the chicken in the mixture and transfer to a baking sheet.
Bake until cooked through, 12-15 minutes.
Mix a little of the chili-garlic sauce and the pineapple juice together in a small bowl to sprinkle on chicken before serving, if you choose.
Serves 4.
