Peanut-Crusted Chicken with Pineapple Salsa

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

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

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.

Jackie Mills, MS, RD,

Cooking Light

March 2008
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