1 tablespoon chili-garlic sauce (found in supermarkets’ international aisle)
3 tablespoons pineapple juice
4 6-ounce boneless, skinless chicken breasts
3/4 cup bread crumbs
3 tablespoons canola oil
kosher salt
Directions
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, oil, and ½ teaspoon salt. One piece at a time, coat the chicken in the mixture
and transfer to a baking sheet.
