Instructions: Blend into a puree.

Pound chicken breasts (fat removed) between two layers of plastic wrap.

Spread each breast w/ a thin layer of mustard, both sides. Then coat the chicken w/ gingersnap crumbs. Refrigerate for 20 mins. Preheat oven at 350. Meanwhile make the salsa.

Keep warm. Just before serving add 1/4 cup diced red bell pepper & 2 T chopped fresh basil.

Put the chicken in an ovenproof dish coated w/ non-stick spray and bake for 20-30 mins.

Sliver a few slices of red pepper for garnish and add 1 or 2 whole basil leaves as an enhancement.

When you serve, put a layer of the salsa on the plate, chicken on top, more salsa to the side, slivered red pepper and whole basil leaves as garnish.

NOTES : Tonight I made a delicious chicken dinner for hubby & me (two servings). Can you imagine a recipe combining Dijon mustard & gingersnaps????

I served this w/ lowfat fettuccine parmesan, steamed asparagus and Caesar salad. It was greeeeeeeat!

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