Peanut-Crusted Chicken with Pineapple Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 30%
  • Fat: 7.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 28.9g
  • Carbohydrate: 9.1g
  • Fiber: 1.3g
  • Cholesterol: 66mg
  • Iron: 1.2mg
  • Sodium: 398mg
  • Calcium: 27mg

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. 1. Combine first 3 ingredients in a small bowl, tossing well.
  2. 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. 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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