Sunday, July 13, 2008

Peanut-Crusted Chicken with Pineapple Salsa

I'm always looking for great low-calorie recipes, especially with fresh ingredients. This recipe jumped out at me from the pages of Cooking Light magazine. Not only is it healthy with only about 200 calories per serving, but it's quick and easy to prepare for a weeknight meal.

The pineapple salsa is just 3 great ingredients - pineapple, onion and cilantro. You can pick up a container of fresh pineapple chunks at the supermarket to save time instead of chopping up a whole pineapple. And the pineapple is so refreshing with the chicken - very tasty!

The recipe calls for chicken cutlets, and I actually used chicken breasts, since we had a ton in our freezer. I sliced each breast in half and then pounded them out to make them thinner. The breading for the chicken was super easy to make, and the peanuts give it a really nice flavor. This was great!

Peanut-Crusted Chicken with Pineapple Salsa

1 cup chopped fresh pineapple
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped red onion
1/3 cup unsalted, dry-roasted peanuts
1 (1-ounce) slice white bread
1/2 tsp. salt
1/8 tsp. black pepper
4 (4-ounce) chicken cutlets
1 and 1/2 tsp. canola oil
Cooking spray
Cilantro sprigs (optional)

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.

Makes 4 servings.

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