Tuesday, November 18, 2008

Peanut Crusted Chicken with Pineapple Salsa

Five of us give this recipe 5 stars!






Peanut Crusted Chicken with Pineapple Salsa
1 cup chopped fresh pineapple
2T chopped fresh cilantro
1T finely chopped red onion
1/3 cup unsalted dry roasted peanuts
1 ( 1 ounce) slice white bread
1/2 t salt
1/8 t black pepper
4 (4 oz chicken breasts)
1 1/2 t canola oil
cooking spray
cilantro sprigs

Combine first 3 ingredients in a small bowl, tossing well. 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 large nonstick skillet over medium high heat. Coat pan with cooking sprayAdd chicken to pan cook 2 minutes on each side until done. Serve chicken with pineapple mixture Garnish with cilantro sprigs if desired. You can substitute the stovetop cooking time for 20 minutes in the oven at 350 degrees.
From Cooking Light

Contributed by Rachel Tollestrup

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