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Peanut-Crusted Chicken with Pineapple Salsa

Peanut-Crusted Chicken with Pineapple Salsa
Photo: Howard L. Puckett; Styling: Melanie J. Clarke

4 servings (serving size: 1 cutlet and 1/4 cup salsa)

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
  • Cooking spray
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 219
  • caloriesfromfat 30 %
  • fat 7.4 g
  • satfat 1.1 g
  • monofat 3.4 g
  • polyfat 2.1 g
  • protein 28.9 g
  • carbohydrate 9.1 g
  • fiber 1.3 g
  • cholesterol 66 mg
  • iron 1.2 mg
  • sodium 398 mg
  • calcium 27 mg

How to Make It

  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.