Pretty easy. Goes well with red wine steamed vegetables.
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
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.
4 servings (serving size: 1 cutlet and 1/4 cup salsa)
CALORIES 219(30% from fat); FAT 7.4g (sat 1.1g,mono 3.4g,poly 2.1g); PROTEIN 28.9g; CHOLESTEROL 66mg; CALCIUM 27mg; SODIUM 398mg; FIBER 1.3g; IRON 1.2mg; CARBOHYDRATE 9.1g