4 servings
servings = 1 cutlet and 1/4 cup salsa
219 calories
7.4 grams fat
9.1 grams carbs
1.3 grams fiber
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
Combine first 3 ingredients in a small bowl, tossing well.
Combine peanuts and bread in a food processor; process until finely chopped. Sprinkle salt and pepper evenly over chicken. Dredge chicken in the bread crumb mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until done. Serve chicken with pineapple mixture.
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