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

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.

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.

Ratings & Reviews

3 1/2 stars

August 20, 2016
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.

kathi152's Review

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!

KellieW's Review

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.

litgourmet's Review

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.

nola0107's Review

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.

carolfitz's Review

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.

SuzanneM's Review

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.

MrsMagdalen08's Review

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.

Deniseseckel's Review

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.

LWurtzel's Review

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.