Sesame-Ginger Chicken with Pineapple Salsa

Hi girls! Here was a good one, but requires lots of ingredients...it's from the Gooseberry Patch, in a section called "Quick as a Wink." I think they were exaggerating. This one took me awhile, but it may have had more to do with the child hanging from my leg than the details of the recipe.

Sesame-Ginger Chicken with Pineapple Salsa
1/2 cup toasted sesame seed
2 tbsp fresh ginger, peeled and minced (I just used dried ground ginger)
1 tbsp oil
4 boneless, skinless chicken breasts
1 tsp garlic salt

Season chicken breasts lightly with garlic salt. Combine sesame seed, ginger, and oil together; coat chicken breasts with mixture. Place on lightly greased broiler pan; bake @ 400 for 20-25 minutes, turning once. Spread w/ pineapple salsa (hold on, I didn't write that part yet) and serve immediately.

The salsa....
15 oz can pineapple tidbits, drained
1/2 cup red pepper, chopped
1 tsp fresh ginger, peeled and chopped (again, I didn't buy fresh)
1 tbsp lime juice
1/8 tsp ground cloves
1/4 cup fresh cilantro (one time I found this at Wal-mart, but not this time, so I omitted it)
1/4 tsp hot pepper sauce

Stir ingredients together in bowl, cover and refrigerate 15 to 30 minutes before serving. Makes 1 1/2 cups.

So this was pretty good, if a bit too spicy for my taste. Emma ate the chicken but didn't even try the salsa. Sam started eating the salsa plain, without chicken, and said "I don't really like this." Then when we told him to eat it with the chicken, he was like, oh, and then he did better. Steve of course liked it, and I did, too, but I think we won't have it again just because it does have a lot of ingredients to buy, and it wasn't fabulous. But I do really like sesame seeds. That's the last recipe from this cookbook, except for an appetizer, and Mom keeps saying we'll have an appetizer night but we haven't yet. But when we do I will make that one. My next cookbook is Better Homes and Gardens 75 Years of All-Time Favorites. Talk to you soon!!