Peanut-Crusted Chicken with Pineapple Salsa
Photography: Photo: Howard L. Puckett; Styling: Melanie J. Clarke; 
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.
| Servings:4 servings (serving size: 1 cutlet and 1/4 cup salsa) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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)
Amount Per
Serving
- cholesterol:66 mg
- calcium:27 mg
- iron:1.2 mg
- fat:7.4 g
- calories from fat:30 %
- poly fat:2.1 g
- saturated fat:1.1 g
- sodium:398 mg
- mono fat:3.4 g
- carbohydrate:9.1 g
- calories:219
- protein:28.9 g
- fiber:1.3 g
directions
1. Combine first 3 ingredients in a small bowl, tossing well.
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.
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.
