MARINADE: PROCESS all ingredients in food processor until pureed.
CHICKEN: POUR Marinade over chicken breasts in non-reactive full-hotel pans (or in half-hotel pan for trial recipe). Refrigerate 12 to 24 hours.
REMOVE chicken from marinade; discard marinade. Place chicken in parchment paper-lined full sheet pans (or in half-sheet pan for trial recipe). Bake in 375ºF-convection oven 12 to 15 min. or until chicken is done (165ºF).
FOR each serving: Spoon 1/2 cup potatoes onto plate; top with 1 chicken breast. Spoon 1/2 cup Dijon-Pineapple Salsa over chicken.