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.
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
Cilantro sprigs (optional)
How to Make It
Combine first 3 ingredients in a small bowl, tossing well.
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.
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.