- Calories 219
- Caloriesfromfat 30%
- Fat 7.4g
- Satfat 1.1g
- Monofat 3.4g
- Polyfat 2.1g
- Protein 28.9g
- Carbohydrate 9.1g
- Fiber 1.3g
- Cholesterol 66mg
- Iron 1.2mg
- Sodium 398mg
- Calcium 27mg
Peanut-Crusted Chicken with Pineapple 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.
How to Make It
Step 1
Combine first 3 ingredients in a small bowl, tossing well.
Step 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.
Step 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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kathi152's Review
This is great and I have made it before but this time, I used Crunchy Nut O's cereal (new from Kellogg. I just crushed it and used that in place of peanut/crumb mixture. It was perfect and much easier!
KellieW's Review
The pineapple salsa was fantastic...the chicken I found to be extremely bland. The only change I made was using cocktail peanuts instead of dry roasted ( I had the other in my pantry.) Based on taste and appearance this is not something I would make again. The salsa, however, has been made several times and has paired quite well with shrimp, fish and other chicken dishes.
litgourmet's Review
Fast and easy. Getting a thin cut of meat (or pounding it thin) is essential in order not to have dry chicken.
nola0107's Review
This was a refreshing change of how to prepare chicken. I followed the instructions exactly and the peanuts didn't burn. Have to make sure the chicken is pounded thin and the heat is not too high. The salsa was yummy-would add lime juice next time, as others did. The chicken itself wasn't anything special, but simple to prepare and worth trying again.
carolfitz's Review
Very easy, very quick. To save a little $, started with whole chicken breasts, pounded to about 1/8" and then cut into serving pieces. Unlike the photo which shows a chunky crust, we processed the bread and peanuts til fine. Served with broccoli and the pineapple salsa. Good results, recommend this.
SuzanneM's Review
This was 3 stars by category but 4 stars in taste. My family enjoyed this very much. I also used chicken tenderloins, and sourdough bread for the crust. I added some crushed red pepper for a little kick. The tenderloins were moist and crunchy. The salsa was a GREAT accompaniment, especially with a little lime juice and lots of cilantro. A wonderful and satisfying alternative to greasy fried chicken.
MrsMagdalen08's Review
I also changed the recipe a little bit... I used a sourdough/wheat bread and skinless boneless chicken breasts, rolled them in light sour cream and then in the peanut/bread mixture. I baked them in the oven instead of cooking in a skillet, and they turned out PERFECT. My DH raved about it too, and he is a really picky eater. We will definitely be having this again. I agree with the other poster who said to double the salsa recipe.
Deniseseckel's Review
Instead of frying the chicken, I baked the crusted chicken in the convection oven roasting it. In the salsa, I chopped up a jalapeno pepper (without the seeds) in the salsa. This added some great punch to the recipe.
LWurtzel's Review
Fresh pineapple is essential here. I found the breading lacked flavor, so I added a dash of jerk seasoning, along with garlic salt and black pepper. I baked the chicken breasts on a wire rack in the oven for 30 minutes at 375 (they were large pieces) to avoid the mess of frying them up in oil. I served it with steamed zucchini and island yellow rice.
3 1/2 stars