Peanut-Crusted Chicken with Pineapple Salsa

I've made this a couple of times now.  I like the flavors.  My market doesn't stock chicken cutlets so I just slice 2 breasts in half horizontally to form 4 thin cuts.  Tonight I grilled the chicken on our Traeger grill and my only complaint is that it didn't brown as I'd have liked.  A couple of minutes under the broiler would've been the way to go but I skipped it.  I also add a squeeze of lime to the salsa.  I like the idea of adding some minced jalapeno; next time I will add that.  I served this with steamed jasmine rice and some summer squash.  Nice plate.

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!

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.

Fast and easy. Getting a thin cut of meat (or pounding it thin) is essential in order not to have dry chicken.

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.

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.

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.

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.

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.

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.