Fast and easy. Getting a thin cut of meat (or pounding it thin) is essential in order not to have dry chicken.
Peanut-Crusted Chicken with Pineapple Salsa
Comments and Reviews 1-10 of 11
litgourmet Posted: 04/03/10
carolfitz Posted: 05/25/09
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.
LWurtzel Posted: 04/23/09
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.
SuzanneM Posted: 05/13/09
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.
nola0107 Posted: 06/08/09
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.
mcwamsley Posted: 04/21/09
I made this last night, thinking it sounded wonderful. One substitution I made was trading walnuts for peanuts. Though it was quick and easy to make, the chicken was rather bland, and lacked any personality. The pineapple salsa was great, though. I'm going try that over grilled italian sausage this weekend. But I don't think I'll make that chicken again. Life's too short for so-so food!
moonbelly Posted: 02/18/09
I used canned crushed pineapple, which made for a more salsa-like condiment. I also used tenderloins instead of cutlets. Since I used salted peanuts, I didn't salt the tenderloins. I had to cook the tenderloins longer than indicated, but they cooked perfectly with no burning, as others have indicated. Make sure you use a moist bread to combine with the peanuts, and make sure they are well processed -- I think this is the secret. Definitely will make again, and might try grilling the pineapple before making into a salsa for a different twist.
MrsMagdalen08 Posted: 05/07/09
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 Posted: 04/28/09
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.
kathi152 Posted: 02/03/11
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 Posted: 04/11/10
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.