Rating: 3 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 8
  • 4 star values: 1
  • 5 star values: 1

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.

Jackie Mills, MS, RD
Recipe by Cooking Light March 2008

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl, tossing well.

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  • 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.

  • 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.

Nutrition Facts

219 calories; calories from fat 30%; fat 7.4g; saturated fat 1.1g; mono fat 3.4g; poly fat 2.1g; protein 28.9g; carbohydrates 9.1g; fiber 1.3g; cholesterol 66mg; iron 1.2mg; sodium 398mg; calcium 27mg.
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