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
- 4
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)
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.
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