Peanut-Crusted Chicken with Pineapple Salsa

12 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 cutlet and 1/4 cup salsa)
By Jackie Mills, MS, RD
March 2008
RECIPE BY Cooking Light

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.

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)

Nutritional Information

  • Calories 219
  • Caloriesfromfat 30%
  • Fat 7.4g
  • Satfat 1.1g
  • Monofat 3.4g
  • Polyfat 2.1g
  • Protein 28.9g
  • Carbohydrate 9.1g
  • Fiber 1.3g
  • Cholesterol 66mg
  • Iron 1.2mg
  • Sodium 398mg
  • Calcium 27mg

How to Make It

Step 1

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

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

nola0107's Review

Deniseseckel
June 08, 2009
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.

LWurtzel's Review

SuzanneM
April 23, 2009
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.

mcwamsley's Review

daneanp
April 21, 2009
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!

SuzanneM's Review

litgourmet
May 13, 2009
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.

KellieW's Review

LWurtzel
April 11, 2010
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.

kathi152's Review

KellieW
February 03, 2011
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!

litgourmet's Review

moonbelly
April 03, 2010
Fast and easy. Getting a thin cut of meat (or pounding it thin) is essential in order not to have dry chicken.

Deniseseckel's Review

mcwamsley
April 28, 2009
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.

carolfitz's Review

carolfitz
May 25, 2009
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.

MrsMagdalen08's Review

nola0107
May 07, 2009
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.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com