Peanut Crusted Chicken with Pineapple Salsa

By japaulson

Pick up a container of fresh pineapple chunks in the produce section of the supermarket; chop into half-inch pieces for the salsa. Serve with steamed broccoli and warm rolls to complete the dinner.

Nutritional Information
Calories:219 (30% from fat)
Fat:7.4g (sat 1.1g,mono 3.4g,poly 2.1g)
Protein:28.9g
Carbohydrate:9.1g
Fiber:1.3g
Cholesterol:66mg
Iron:1.2mg
Sodium:398mg
Calcium:27mg

Ingredients

• 1 cup chopped fresh pineapple
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped red onion
• 1/3 cup unsalted, dry-roasted peanuts
• 1 (1-ounce) slice white bread
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 4 (4-ounce) chicken cutlets
• 1 1/2 teaspoons canola oil
• Cooking spray
• Cilantro sprigs (optional)

Details

Servings 4

Preparation

Step 1

1. Combine first 3 ingredients in a small bowl, tossing well.

2. Combine peanuts and bread slice in a food processor; process until finely chopped. Sprinkle salt and pepper evenly over chicken. Dredge chicken in the breadcrumb mixture.

3. Heat oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side or until done. Serve chicken with pineapple mixture. Garnish with cilantro sprigs, if desired.