Between two sheets of plastic wrap, place chicken and gently pound to uniform thickness; brush with mustard. In shallow dish, place gingersnap crumbs. Add chicken, 1 piece at a time, dredging to coat. In non-stick sprayed shallow baking dish, place chicken and refrigerate 20 minutes. Place chicken in 350 degree oven and bake about 20 minutes or until juices run clear and fork can be inserted in chicken with ease. On 4 individual plates, spoon 1/4 of Spicy Pineapple Sauce, and top each with a chicken breast half. Garnish with pepper strips and basil sprigs. Makes 4 servings.
Spicy Pineapple Sauce: In frypan, place 1 tablespoon peanut oil and heat to medium temperature. Add 1 minced garlic clove and 1 red onion, chopped. Saute about 2 minutes. Stir in 1/4 cup seasoned rice vinegar and 1 can (8oz) crushed pineapple, juice included. Add 1/4 teaspoon allspice, 1/4 red pepper flakes and 2 1/2 teaspoons Dijon mustard. Heat, stirring, about 4 minutes or until bubbly and slightly thickened. In blender container, place pineapple mixuture and puree until smooth; keep warm. Just before serving, stir in 2 tablespoons finely chopped basil and 1/4 cup diced red bell pepper.